• 2.5 to 3 pound brisket (first cut)
  • Salt and pepper, to season
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, peeled and crushed
  • 1 large onion, coarsely chopped
  • 1 can (small) whole, peeled tomatoes
  • ┬╝ cup tomato paste
  • 2 tablespoons aged sherry vinegar
  • 2 tablespoons Worchestshire sauce
  • 1 ┬Ż cups beer (substitute beef stock)
  • 1 cup cremini mushrooms, cleaned and sliced ┬╝ÔÇŁ thick
  • 2 dried bay leaves
  • 2 sprigs of rosemary
  • 1 sprig thyme
  • 4 medium carrots, peeled and sliced on the diagonal, to yield about 1 cup
  • ┬╝ chopped fresh parsley


Season the brisket with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Sear the brisket about 4 to 5 minutes per side.

Meanwhile, place the onions in the bottom of the clay cooker. In a separate bowl, combine the tomato paste, vinegar, Worchestershire sauce and beer and whisk to combine.

Add the seared brisket to the clay cooker on top of the onions, fat side up. Add in the mushrooms and tomato mixture, and the herbs. Place the clay lid on the pot and close the cooker. Select Slow Cooker/Braise and set for 2 hours. With 15 minutes to go in the cooking cycle, carefully open the cooker and remove the clay lid. Arrange the carrots around the brisket. Replace the lid and close the cooker. Let the cooking cycle finish. Again, open the cooker, add the parsley. Close the cooker and allow to sit at the Warm Cycle for at least 15 minutes. When ready to serve, remove the brisket and carrots to a platter. Slice the brisket with a sharp knife. Meanwhile, strain the onions and herbs from the gravy (optional). Reheat in a heavy duty sauce pan if necessary. Pour over brisket and carrots. Serve immediately



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