Prep time: 25 min Cook time: 480 min Servings: 8-10
- 3 lb beef brisket, trimmed of most visible fat (butcher can do this for you)
- 1 tablespoon olive oil or vegetable oil
- Salt and pepper
- 1 large onion
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon (or cube) bouillon
- 12 ounces beer (regular or light lager is best – nothing fancy or dark)
- 1 tablespoon balsamic vinegar
- Heat oil in a heavy pan over medium-high heat. Pat the brisket dry on both sides and sprinkle with salt and pepper. Brown on both sides (about 7 minutes per side) then remove from pan and set aside.
- Turn heat down to medium. Add onions, garlic and bay leaves to pan and saute until soft, about 5 minutes.
- Meanwhile, stir together the bouillon, beer and balsamic vinegar in a small bowl until the bouillon dissolves.
- Place onion mixture in the slow cooker. Place brisket on top of onion mixture and pour the balsamic mixture over top.
- Cover and cook on low for 8 hours or until fork tender. Discard bay leaves and serve with sauce.