Ingredients
- 2 teaspoons liquid smoke, optional
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (2.5-3-pound) beef brisket, cut in half
- 1 large onion, sliced
- 1 (12-ounce) can beer or non-alcoholic beer
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
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Evenly rub the liquid smoke, the celery salt, the black pepper, and the salt all over the brisket halves
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In a 3-quart slow cooker, add the seasoned brisket halves and top with the onion.
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Evenly pour the beer and the Worcestershire sauce over the seasoned brisket.
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Cover the slow cooker and cook the brisket mixture over low heat until it is tender, about 8-9 hours.
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Transfer the cooked brisket to a large platter and cover to keep warm.
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Use a strainer to strain the cooking juices into a small saucepan.
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In a small bowl, add the cornstarch and the water and whisk until smooth.
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Add the cornstarch slurry to the cooking juices and bring to a boil, while stirring constantly. Cook until the mixture thickens, about 2 minutes.
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Serve the brisket drizzled with the gravy and topped with the onions.
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