- 2 tablespoons vegetable oil
- 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- garlic powder/salt
- 1 12-ounce bottle stout beer (I used two bottles of Guinness instead of one)
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika (I used additional to season)
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, paprika, and garlic salt, then brown on all sides, about 10 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. (I added in the second bottle of Guinness) Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
I saved the leftover meat in the liquid from the slow cooker and was thankful that it wasn’t oily so I served the leftovers over egg noodles.
This can also be done in the dutch oven.