Ingredients
2 medium potatoes, peeled and cut into 1/4-inch slices2 celery ribs, sliced1 fresh beef brisket (3 pounds)1 tablespoon canola oil1 large onion, sliced2 garlic cloves, minced1 can (12 ounces) beer1/2 teaspoon beef bouillon granules3/4 cup stewed tomatoes1/3 cup tomato paste1/4 cup red wine vinegar3 tablespoons brown sugar3 tablespoons Dijon mustard3 tablespoons soy sauce2 tablespoons molasses1/2 teaspoon paprika1/4 teaspoon salt1/8 teaspoon pepper1 bay leaf
Preparation
Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.
