Name: Brisket
Yield: Makes 8 servings
Ingredients: 4 Idaho potatoes, peeled and cut into 1/2-inch slices; 2 tablespoons vegetable oil; 1 (5- to 6-pound) first-cut or flat-cut brisket; 2 large onions, peeled and cut into 1/4-inch slices; 4 garlic cloves, peeled and minced; 1 (12-ounce) can beer; 1/2 cup low-sodium beef broth; 4 celery stalks, cut into 1/2-inch slices; 1/2 cup tomato paste; 1 (14 1/2-ounce) can stewed tomatoes; 2 bay leaves; 1/2 cup packed dark brown sugar; 1/3 cup Dijon mustard; 1/2 cup red wine vinegar; 1/4 cup regular molasses; 1/3 cup soy sauce; 1 teaspoon paprika; Salt and freshly ground black pepper to taste; N/A freshly ground black pepper

Cooking Time: 8 hours on LOW or 5 to 6 hours on HIGH
Slow Cooker Size: 5 1/2- to 6-quart oval

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, melting in your mouth. It's very important to buy a "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.

Recipe notes

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