Slow-cooked Beef Brisket

A recent Oconee Patch feature about  might inspire you to make a delicious slow-cooked brisket like my friend, Richard White, did.

It's so satisfying and easy to take a few minutes in the morning to put this dish in your slow cooker, and have supper all finished when you get home from work.  

Richard served his with garlic toast and steamed cabbage.  YUM! 

Take some time Saturday morning to visit the and see what kind of homegrown freshness you can serve your family this week.

Here's the recipe:

Ingredients

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

Preparation

• Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
• Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.