• 3 pound flat beef brisket
  • 2 tablespoons brown sugar
  • 1 tablespoonsmoked paprika
  • 2 teaspoons mustard powder
  • 1 teaspoon garlic powder
  • ½ teaspoon rubbed sage
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 12 ounces outmeal stout (or favorite craft beer)
  • 2 tablepsoons flour or cornstarch, for later
  1. In a small bowl, mix together all spices/seasonings and then press into both sides of brisket
  2. Heat skillet (or multi-cooker) over medium high heat (around 400 degrees)
  3. Add canola oil and add brisket
  4. Sear for several minutes on each side until lightly golden brown (about 5-7 minutes)
  5. Carefully deglaze pan with beer, adding slowly (be very careful with alcohol if cooking on open flame)
  6. Transfer to slow cooker and cover and cook on low for about 8 hours
  7. Remove from slow cooker and let rest for 10 minutes before slices
  8. Transfer cooking liquid to saucepan
  9. Make a slurry by adding 2 tablespoons of water to 2 tablespoons cornstarch or flour and whisking until smooth
  10. Add to cooking juices and bring to boil over medium high heat and let simmer until thickened, about 3-5 minutes
  11. Serve sauce over sliced brisket

source: world-recipes

Print Friendly

log in

reset password

Back to
log in