Crock Pot Chili Beer Brisket of Beef
Sink into rich, slow-cooked perfection with this Crock Pot Chili Beer Brisket of Beef, a hearty and flavor-packed recipe perfect for any comfort food lover. Seasoned with a smoky blend of chili powder, cumin, and paprika, and simmered for hours in a savory beer-infused sauce with tender onions, garlic, and tomatoes, this brisket transforms into melt-in-your-mouth goodness. The addition of brown sugar and tomato paste adds a subtle depth of sweetness, balancing the robust flavors. After eight hours in the slow cooker, the brisket emerges fork-tender, making it perfect for slicing or shredding. Serve it with a generous ladle of the rich, tangy sauce over mashed potatoes, rice, or crusty bread, and finish with a sprinkle of fresh cilantro for a bright, herby touch. Whether for a cozy family dinner or a crowd-pleasing main dish, this crock pot recipe is a surefire hit for lovers of bold, slow-cooked flavors.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Brown sugar
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes, with juices
- 1 cup Beef broth
- 1 12-ounce can Beer (lager or ale)
- 2 Bay leaves
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
Instructions
Trim any excess fat from the brisket, and pat it dry with paper towels. Season both sides of the brisket with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the brisket for 2-3 minutes on each side until browned. Remove the brisket and set it aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, and brown sugar, cooking for 30 seconds to toast the spices.
Add the tomato paste to the skillet and stir well to coat the onions and garlic. Cook for 1 minute until the tomato paste darkens in color.
Deglaze the skillet by pouring in the beer. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes.
Transfer the seared brisket to the crock pot. Pour the contents of the skillet over the brisket.
Add the diced tomatoes (with their juices), beef broth, and bay leaves to the crock pot. Sprinkle in the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
Cover and cook on low for 8 hours or until the brisket is tender and can be easily shredded with a fork.
Remove the bay leaves from the crock pot. Allow the brisket to rest for 10 minutes before slicing or shredding.
Serve the brisket with the sauce spooned over the top and garnish with fresh cilantro if desired. Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 10252 mg | 446% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 49.4 g | ||
| Protein | 414.1 g | 828% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 351 mg | 27% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 5667 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
