Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 (3-pound) beef brisket, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) bottle light beer
  • 2 cups vertically sliced onion (about 1 large)
  • 1 1/2 cups chopped parsnip (about 2)
  • 1 teaspoon salt
  • 1/4 cup water

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Rub brisket with salt and pepper.
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Step 2

  • Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray.
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Step 3

  • Add brisket to pan; cook 10 minutes, browning on all sides.
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  • Length: 10 minutes

Step 4

  • Remove brisket from the pan.
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Step 5

  • Add 1/4 cup water to pan, stirring to loosen browned bits.
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Step 6

  • Add onion and parsnip; saut 5 minutes or until vegetables are tender.
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  • Length: 5 minutes

Step 7

  • Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker.
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Step 8

  • Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf.
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  • Length: 480 minutes

Step 9

  • Cut brisket diagonally across the grain into thin slices.
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Step 10

  • Serve with sauce.
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