Beef Brisket in Beer
Total TimePrep: 15 min. Cook: 8 hours
While this was judged to be "okay" by my husband the meat was not tender enough to warrant the expenditure. Beef brisket is an expensive cut of meat these days, at least in my area of the country. Boneless chuck roast might be a better option, though I probably won't make this again. I'm not sure why this dish was less tender than that of other reviewers; I used the same type of brisket and followed the directions exactly.
This recipe is amazing I had to cook mine on the stovetop because my slow cooker died so I cooked it low and slow 4 1/2 hours it literally melts in your mouth I used a flat cut organic grass fed beef brisket and it was smaller than the recipe called for, 1 1/2 lbs , however I used the same proportions of the other ingredients in the recipe. This is a definite winner!!!
My family really liked this. The meat was very tender but I don't know if it was due to the cut of meat or the cooking process. I used a flat cut brisket. I think this is more healthy than the way I make roast beef in the crock (onion soup mix and cream of mushroom soup).
Excellent and so easy. Cooked for 10 hours on low. Very tender, moist and excellent flavor. It was all gone very fast. Served with some red skin potatoes made in a separate crosckpot and bread.
This is so good! We love it. I used a dark beer which might be too strong for some tastes. So you could use a lighter one. The sauce was easy and yummy too. I'm planning to use the left overs for sandwiches. This is one I will make again.