Beef Brisket with Beer in Crock Pot?

[Beth]

I made this last night and was sending the recipe to my sister this morning (we obviously agreed with all the good reviews) and I thought I had remembered someone saying they had made this in a crock pot. When I did a search, all I came up with was a mention of a barbeque brisket in a slow cooker. Has anyone made this one in a crockpot? If so, what size to hold the meat? Did you cut the meat or leave it whole? Can it cook unattended (without being turned) or is it a non-working day recipe? Thanks.

BTW, for you pepper jelly fans out there, I steamed some carrots to go with this and glazed them with about 1 tsp of butter and 1 Tbsp pepper jelly. DH couldn't figure out what the flavor was, but he liked them too.

[goldilocks]

Beth, while I haven't tried this recipe in the crockpot, I do a pot roast in there all the time. I usually load up the cooker (I have a large one) in the morning, and if you are going to work, leave it on low all day. It does not need to be turned or attended to, and you can leave the meat whole (if it fits into your cooker). If you are at home, turn up the first hour to high and then turn to low for the remainder. I assume you could cook it for 6-8 hours.

Make sure to only put in defrosted meat into the crockpot, never put a frozen piece in there. Good luck!

[Susann]

Hi Beth-I made this in the crockpot and it worked beautifully. First, I browned it on all sides in a skillet, then I popped the whole thing in the crockpot and let it go all day (10 hours,probably). It was delish!

[suziking]

This sounds yummi! Could someone post the recipe?

Thanks

[Beth]

* Exported from MasterCook *

Beef Brisket in Beer

Recipe By :
Serving Size : 11Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef brisket -- (4-pound)
1/2 tsp black pepper
1 cup sliced onion -- separated into rings
1/2 cup chili sauce
3 tbls brown sugar
2 garlic cloves -- crushed
1 beer -- (12oz)
10 1/2 tbls all-purpose flour
1/4 tsp salt
1/2 cup plus 2 tbls water
Black pepper (optional)

1. Preheat oven to 350.
2. Trim fat from brisket; place in a 13x9-inch baking dish. Sprinkle top of brisket with 1/2 tsp pepper; arrange onion rings over brisket.
3. Combine chili sauce, brown sugar, garlic, and beer, and pour over brisket. Cover, and bake at 350 for 3 hours. Uncover, and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.
4. Pour 11/2 cups cooking liquid into a small saucepan. Place flour and salt in a bowl. Gradually add water, blending with a whisk; add to saucepan. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
5. Serve gravy with brisket. Sprinkle with pepper, if desired. Yield: 11 servings (serving size: 3 ounces brisket and 3 tablespoons gravy).

Calories 229 (27% from fat); Fat 6.9g (sat 2.3g, mono 3.1g, poly 0.3g); Protein 30.7g; Carb 9.7g; Fiber 0.5g; Chol 82mg; Iron 3mg; Sodium 326mg; Calc 18mg

[suziking]

Thanks Beth! Sounds delicious! Sounds like a good recipe to try in the fall during football season!