Yo Momma Slow Cooker Beef Brisket

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Slow cookers and brisket go together like -- tom and jerry -- fred and ginger -- pb and jelly!!! this is sweet, savory, melt in your mouth goodness.

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Steps

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Lay the potatoes across the bottom of the insert of the slow cooker.

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Heat 1 tablespoon of the oil in a large saut pan over medium-high heat.

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Brown the brisket well on all sides.

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Place the browned meat in the slow cooker insert.

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Add more oil , if needed , and saut the onions until soft , about 4 minutes.

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Add the garlic and cook 2 minutes more.

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Scrape the vegetables into the insert.

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Pour the beer and broth into the saut pan and bring to a boil , scraping up the meat bits in the pan with a wooden spoon.

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Pour over the meat.

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Add the celery , tomato paste , stewed tomatoes , bay leaves , brown sugar , mustard , vinegar , molasses , soy sauce , and paprika to the insert.

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Cover and cook for 8 hours on low or 5 to 6 hours on high , or until the meat is fork-tender.

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Remove the meat to a cutting board and slice it thinly against the grain.

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Skim any fat from the cooking liquid , discard the bay leaves , taste for seasoning , and add salt and pepper.

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Transfer the meat and potatoes to.

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Ingredients

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idaho potatoes, vegetable oil, beef brisket, onions, garlic cloves, beer, low sodium beef broth, celery ribs, tomato paste, stewed tomatoes, bay leaves, dark brown sugar, dijon mustard, red wine vinegar, molasses, soy sauce, paprika, salt & freshly ground black pepper