Genuine Texas Angus Beef Genuine Texas Angus Beef

Slow Cooker Beer Brisket


1 Genuine Texas Angus Beef™ Brisket, 7 to 8 lbs, cut into 3 pieces
2 T vegetable oil
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 bottle (12 oz) stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup Dijon mustard
1/3 cup soy sauce
2 bay leaves
1 tsp paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving


Heat vegetable oil in a large skillet over medium-high. Season brisket with salt and pepper, then brown on all sides, about 10 minutes, adding garlic in the last 2 minutes. Transfer meat and garlic to a 5- to 6-quart slow cooker. Pour beer into the skillet and simmer 30 seconds, scraping up browned bits from the pan; add beer mixture to slow cooker. Nestle celery around the meat and add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 12 hours or on high 10 hours, or until the meat reaches an internal temperature of at least 145°F for medium-rare. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice. Serve on brioche halves with coleslaw; drizzle with the cooking liquid.