The beef brisket is slowly cooked in a broth consisting of beer, garlic, bay, thyme and onion for 4 hours until it is beautiful and tender. Seve with seasonal vegetables and corn bread.
Following other's advice, I seared the brisket, used an ale instead of regular beer and cut the pepper back - way back. I used a heaping teaspoon of freshly ground pepper and you could definitely taste it in the finished gravy. Any more and I think it would've killed the dish. After making this, I've come to realize that there's no comparing a slow-cooker brisket to an oven-braised brisket. The oven makes it tastes that much better. Served this with the German Potato Pancakes recipe, and the German Red Cabbage recipe, both from this site. Very good. Also, mine cooked in about 3 1/2 hrs., but I trimmed close to 1/2 lb of fat from my 4 lb. brisket. This is my new favorite brisket recipe. - 09 Dec 2007 (Review from Allrecipes USA and Canada)
Definate keeper if you like moist brisket. I have never had a brisket turn out so well! I didn't have a bay leaf, but threw everthing else on the list (EXCEPT used 2 tsp of pepper instead of 2 tbls) in a bowl and mixed well. I also seared the brisket on the stove top real quick then put in a slow cooker/crock pot, covered with the beer mixture, and cooked on low for about 10 hours. WOW. Want an extra treat? Mix 1/2 cup of whipped cream cheese with 1 Tablespoon prepared horseradish to serve along side the brisket. Delish! - 20 Jul 2007 (Review from Allrecipes USA and Canada)
Awesome flavor! Instead of a pan, I cooked it in a crock pot for about 8 hours. Best brisket I've ever had! - 15 Apr 2007 (Review from Allrecipes USA and Canada)