Super Bowl Pulled Beef Brisket with Beer

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




  1. 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.
  2. Add 1/4 cup water to pan, stirring to loosen browned bits;  Add onion and parsnips; sauté 5 minutes or until vegetables are tender.
  3. 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.

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