Complete Slow Cooker Cookbook by Wendy Louise

Author:Wendy Louise
Language: eng
Format: mobi, epub
Publisher: Sourcebooks, Inc.
Published: 2010-02-24T22:00:00+00:00

1 (3½-pound) beef brisket

1 large onion, cut into chunks

1 (12-ounce) can beer

½ cup chili sauce

2 tablespoons brown sugar

Salt and freshly ground black pepper, to taste

Place the brisket in the slow cooker, fat side down. Surround the roast with the onion chunks. Mix the beer, chili sauce, brown sugar, and seasonings; pour over the roast. Cover with the lid and cook on high for 1 hour. Reduce the heat to low, and cook for 8 to 10 hours more, until the meat is very tender. Remove the meat and let it sit for 10 minutes. Slice the meat on the bias across the grain for tender slices, or shred the meat, if desired. Strain off the fat from cooking juices left in the slow cooker, and return the meat to the slow cooker to moisten. Serve warm as sandwiches or as a main course with a side of mashed potatoes.

—from the kitchen of June Kurzon

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