Slow Cooker Brisket with Guinness Sauce
 
Prep time
Cook time
Total time
 
Easily feed a ton of people by cooking this tasty brisket in the slow cooker the day before and heating up right before your effortless dinner party, or just feed your family all week!
Author:
Serves: 12
Ingredients
  • 1 four-to-five pound brisket
  • 1.5 teaspoon salt, plus more for seasoning meat
  • 1.5 teaspoon pepper, plus more for seasoning meat
  • 1 bottle of guinness draught (approximately 11.5 fl oz, or 1½ cups)
  • ½ cup red wine vinegar
  • ¼ cup tomato paste
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons steak sauce (I use A1)
  • 4 teaspoons minced garlic (approximately 2 large cloves)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon chili flakes
  • 1 can (14 ounces) diced tomatoes, drained
  • 1 medium yellow onion, sliced into ¼" circles
Instructions
  1. Prepare the brisket meat by seasoning on both sides with salt and pepper, and slice in half if necessary to make it small enough to fit into your slow cooker.
  2. In a large bowl, mix together the guinness, red wine vinegar, tomato paste, worcestershire sauce, and steak sauce. You will have to use the back of a spoon to mash the tomato sauce into the liquid.
  3. Next, add the garlic, rosemary, thyme, paprika, chili flakes, and diced tomatoes stirring to combine.
  4. Take the brisket and dip it into the sauce, turning to coat.
  5. Scatter the onion slice on the bottom of the slow cooker, and then place the brisket into the slow cooker with the fatty side on top.
  6. Pour the sauce over top of the meat, and cover to cook on low for at least 10 hours (I prefer to cook it for 11-12 hours, as the result is more tender).
  7. Remove the contents to an oven-safe pot, such as a roasting pan or large casserole dish, and allow it to cool.
  8. Cover tightly with foil and place in the fridge to chill for several hours or up to one day.
  9. One hour before serving, heat the oven to 300 degrees Fahrenheit and remove the dish from the fridge.
  10. First, skim any visible fat from the top of the sauce, and then remove the meat to a carving board to slice into strips (against the grain!) and then return the meat into the sauce.
  11. Cover the brisket tightly with foil and place into oven to heat until you are ready to serve!
Recipe by my cup is full at http://mycupisfull.com/slow-cooker-brisket-guinness/