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All-Clad Easy Slow Cooker Barbequed Brisket

2, 2-1/2 poundbeef briskets
Salt, to taste
1 tablespoonvegetable oil
2 tablespoonschili powder
2 largeonions, chopped
6 clovesgarlic, chopped
12 ouncesketchup-style chili sauce, such as Heinz 57
12 ounceslager beer
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All-Clad Easy Slow Cooker Barbequed Brisket - Instructions

Using a sharp knife, trim excess fat from briskets, leaving only a thin layer of fat. Lightly season
briskets with salt. Heat oil in large All-Clad Fry Pan over high heat. One at a time, add brisket and
cook, turning once, until browned, about 8 minutes. Transfer to a platter. Season briskets with chili
powder. Pour off all but 2 tablespoons fat from fry pan and reduce heat to medium. Add onions and garlic
then cook, stirring often, until softened, about 5 minutes. Stir in chili sauce and beer; remove from

Stack briskets in ceramic insert of the All-Clad Electric Slow Cooker. Pour in chili sauce mixture.
Cover and cook on High until fork-tender, 7 to 8 hours.

Transfer briskets to platter; tent with foil to keep warm and let stand 20 minutes before carving.
Strain sauce through sieve over bowl; reserve onions. Skim off and discard fat from sauce (use a gravy
separator, if you wish.) Pour sauce into fry pan; boil until reduced by half, about 15 minutes. Stir in
onions. Slice meat across the grain. Moisten sliced meat with some sauce. Serve, with remaining sauce
served on the side. Makes 8-12 servings.

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All-Clad Easy Slow Cooker Barbequed Brisket - Instructions Continued

Adapted for the All-Clad 6.5-Quart Electric Slow Cooker with Ceramic Insert from The Slow Cooker
Ready and Waiting Cookbook by Rick Rodgers (William Morrow.)

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