Beer Braised Crockpot Brisket

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I love brisket when it’s flavorful and moist.  One of the things I love about this recipe is that it gives me everything I love in a brisket!  I don’t always do this in the crock pot.  When we get to Fall and Winter, I actually like to do this in a large Dutch oven in the oven.  Low and slow baby – that’s the key!!

I tend to pick a large brisket so that I can stretch it into a few different meals.  Versatility … love it!!  The first night we pretty much eat it as a roast with either Dolly’s potatoes, funeral potatoes or mashed potatoes and green beans as the sides.  Sometimes I will put 2 pounds of baby red potatoes on the bottom.

If I’m not using baby red potatoes, after the brisket has cooked, I remove it from the crockpot and set aside to rest before I slice it against the grain.  I use my immersion blender to grind up the veggies with with sauce and add a slurry to thicken if needed.  I let this go on high for 15 to 20 minutes while I’m getting the rest of the meal together and slice the meat.

Here are some ways I use up the brisket include putting it in tortillas with lettuce, tomato, onion with a horseradish mayo or on sandwiches.  I love to use it in a variation on the Tony Soprano Sub.  Delicious!  So simple!!

Beer Braised Crockpot Brisket

• 4 to 5 pound beef brisket
• 2 large onions, peeled and quartered
• 4 garlic cloves, peeled and smashed
• 1 8 oz package baby carrots
• 4 pieces of celery, cut half
• Braising Sauce
• 1 pkg Lipton Onion Beefy Soup mix
• 2 pkg Hidden Valley Ranch Dip mix
• 4 Tbsp brown sugar
• 1 Tbsp garlic powder
• 2 Tsp onion powder
• 1 15-oz can chicken broth
• 1 Tbsp beef Better than Bouillon
• 3 Tbsp Worcestershire Sauce
• 1/2 C Heinz Chili Sauce
• 1 can Guinness – or whatever beer you have on hand

In the bottom of the crockpot or Dutch oven, put the carrots (and potatoes, if using) down and then add the celery.  Put the brisket on top of that.  Put the onion quarters on top of the brisket.

In a large mixing bowl, drop in Soup mix, garlic powder, onion powder, brown sugar, and Ranch Dip mix.  Stir these together to combine well.  Slowly whisk in Chicken Broth so that the dry ingredients don’t clump.  Next whisk in the better than bouillon base.  Next whisk in the Heinz Chili sauce.  Taste for seasonings and adjust to your liking – e.g., more garlic, hot sauce, black pepper,  salt, etc.  Whisk in the beer. 

Pour the braising sauce over the brisket and veggies.  Put the lid on the pan:

• If cooking in the crockpot, turn it to low for 8 to 10 hours depending on the size of your brisket and if you are using potatoes in the pot.
• If cooking this in a Dutch Oven, preheat the oven to 325 while you are getting everything into the pot.  Put this into the oven and roast for 3 to 4 hours.