It is the greatest compliment when a friend requests a repeat of a meal that you’ve cooked before and this was the case for Super Bowl XLVIII. This was a nice change in place of wings or burgers. The first time I made this was when we were invited to a raft up and I suggested making this meal. The day of the raft up came and I show up with a crock-pot not knowing how big the boat was going to be or even if there was going to be an outlet to plug the crock-pot! For ease of service, the meat was pulled so that guests can pile as much as they want onto buns or crusty rolls, but you can slice it as well.
- 1 (3-pound) beef brisket, trimmed
- 2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1/4 cup water
- 2 cups vertically sliced onion (about 1 large)
- 1 1/2 cups chopped parsnip (about 2)
- 1 tablespoon balsamic vinegar
- 2 bay leaf
- 1 (12-ounce) bottle beer
- Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with canola oil and 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 parsnips; 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. Remove brisket and using two forks, shred the meat. Return shredded meat to slow cooker and stir once or twice. Serve with sauce and some crusty bread.