A little stiff, but very tasteful beef brisket ideal for prolonged stewing, after which it literally breaks into pieces and melts in your mouth. Put it out in slow cooker in a sauce based on tomato paste, vinegar, brown sugar, dark beer, mustard and soy sauce. The result is meat gains a captivating taste and aroma of barbecue even in conditions city apartment. To make the brisket juicier pre-fry it in a hot pan, sealing everything juices inside. Start the slow cooker in the evening and by breakfast you you can enjoy the stunning beef sandwiches that can be used for cooking many others snacks. Nutritional value of one serving: (4 total) Calories 474, total fats one 6 g., saturated fats g., proteins 61 g., carbohydrates 18 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 8hour. 30 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l vegetable oil
- 1 piece weighing 2.2 – 2.6 kg. beef brisket cut into 3 parts
- 4 garlic cloves, crushed and peeled
- 1 bottle of 0.36 liters stout
- 4 stalks of celery, chopped in large pieces
- 2/3 Art. brown sugar
- 0.5 tbsp. tomato paste
- 0.5 tbsp. red wine vinegar
- 1/3 Art. Dijon mustard
- 1/3 Art. soy sauce
- 2 bay leaves
- 1 tsp paprika
- 2 brioches or other buns, cut horizontally and toasted
- Cole Slow Salad, for serving
Recipes with similar ingredients: beef, garlic, guinness beer, dark beer, celery, brown sugar, tomato paste, wine vinegar, Dijon mustard, soy sauce, bay leaf, paprika, brioche bun
Recipe preparation:
- Heat in a large skillet over medium-high heat. vegetable oil. Season with salt and pepper, then fry on all sides for 10 minutes, adding garlic in the last 2 minutes of frying. Transfer meat and garlic to a 5-6 slow-cooker l Pour the beer into the pan and brew for 30 seconds, scraping from the bottom sticky pieces; pour into the slow cooker.
- Spread the celery next to the meat and add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaf and paprika. Stir, then cover and cook when weak. heating for 8 hours or with strong heating for 6 hours. Put the meat on chopping board and let rest for 10 minutes then thinly chop.
- Serve on halves of brioche with cabbage salad, watering top with liquid from the pan.
Note
You will have a lot of meat left over. Use it in making tacos, quesadillas, chili or even pizza.
