The Slow Cooker Version of Easy Brisket with Caramelized Onions is this Onion and Beer Brisket. Furthermore, the beer in this recipe gives the meat even more taste, almost like caramel.
SLOW COOKER BEER & ONION BRISKET
This slow cooker dish is an ideal place to start if you’ve been hesitant to cook brisket due to its tough cut of meat. By cooking it slowly, the brisket is able to soak up all the rich, warm flavors from the beer, onions, and Worcestershire sauce around it. When I say that this beef brisket is incredibly tender and juicy every single time, I mean it!
Try preparing Classic Slow Cooker Beef Brisket, another surprisingly simple brisket dish. Avoiding tough beef is simple when you cook the brisket gently in the crock pot. Rather, the brisket becomes very soft and melts in your tongue.
This Beer and Onion Brisket in a Slow Cooker is ideal for almost any occasion. This recipe is wonderful enough to offer around the holidays, but it’s also simple enough to throw together in the morning and serve on a weeknight. The straightforward recipe makes Christmas dinner so much easier, and the comforting tastes make it ideal for the winter months when you need something to warm you up!
BRISKET SANDWICHES
A freshly cooked beer brisket for supper and delectable leftover sandwich creations are too good to choose a favorite. After supper, put any leftover brisket in the refrigerator in an airtight container. The next day, eat them for lunch together with your preferred homemade dinner rolls for the best BBQ beef sandwich.
HOW TO MAKE SLOW COOKER BEER & ONION BRISKET
- Onion and Garlic Mixture:To make the onion and garlic mixture, melt the butter in a skillet over medium heat. Add kosher salt and four chopped red onions. The onions should caramelize in 15 to 20 minutes, stirring occasionally as they cook. Add the garlic and sauté for a further minute once they have begun to caramelize. Take the mixture out of the skillet.
- Browning: Slightly increase the heat and add some canola oil to your pan. Before placing the brisket in the pan to brown on both sides, season it with salt and pepper.
- Slow Cooker: To keep the beef moist and tender, place the brisket fat side up in the slow cooker. Sprinkle the garlic and onions over top. Pour in the beer and Worcestershire sauce, then simmer for eight hours on low heat.
- Serve: Cut the brisket into thin slices and dig in!
VARIATIONS ON SLOW COOKER BEER AND ONION BRISKET
Beer substitutes: You have a lot of options to choose from if you don’t want to cook with beer. In place of the beer in your brisket recipe, try using beef broth, apple juice, apple cider, mushroom stock, or even root beer. Just remember that the flavor will change with each option.
Add-ins: You may experiment with the sauce mixture’s flavor by adding some mustard or barbecue sauce. Add a small amount of brown sugar for sweetness, or use crushed red pepper or cayenne for spiciness. With just a few ingredients, you can make a number of different variations of this dish.
HOW TO STORE SLOW COOKER BEER AND ONION BRISKET
Serve: Your brisket should not be left out at room temperature for longer than two hours.
Store: To preserve your beer brisket, wrap it securely in plastic wrap or aluminum foil and store it in a shallow, airtight container. Store it in the refrigerator for three to four days.
Freeze: To freeze brisket, place the slices in a single layer on a baking sheet covered with parchment paper. Put everything in a freeze for one hour. After freezing, transfer the slices to a freezer bag and store it in the freezer for a maximum of three months.
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Slow Cooker Beer and Onion Brisket
Ingredients
- 4 tablespoons unsalted butter
- 4 red onions sliced
- 4 cloves garlic minced
- 2 teaspoons Kosher salt divided
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons canola oil
- 4 pound beef brisket
- 2 tablespoons Worcestershire sauce
- 12 ounces beer
Instructions
- Melt the butter in a big pan over medium heat, then add the onions and a tsp of Kosher salt.
- Stirring often, cook for 15 to 20 minutes or until they begin to become caramel in color.
- Garlic is added, stirred, and cooked for one minute.
- After taking them out of the pan, set the onions aside.
- After adding the canola oil, increase the heat to medium-high degrees.
- Use the remaining salt and pepper to season the brisket.
- Allow to brown for three to five minutes on each side.
- Place the fatty side of the brisket into the slow cooker and cover with the onion-garlic mixture.
- Cover the brisket with beer and Worcestershire sauce, then reduce the heat to low and simmer for eight hours.
- To serve, cut against the grain.