Zehrs

Ingredients

Instructions

1. In large frying pan, heat 2 tbsp (25 mL) of oil over medium heat. Stir in onions. Cook for 20 minutes, stirring occasionally, or until deep golden brown. Reduce heat if onions start to scorch. Remove from heat. Stir in Stampede sauce. Pour mixture into large slow cooker.
2. In clean large frying pan, heat remaining oil over medium-high heat. Sprinkle brisket on both sides with salt and pepper. Cook until well browned, about 5 minutes per side. If brisket is too large to fit in your frying pan, cut it in half crosswise (across the grain) and brown each piece separately. Transfer to slow cooker.
3. In small saucepan, combine beef broth and crushed tomatoes. Bring to a boil. Pour over brisket. Add beer and bay leaf to slow cooker. Cover slow cooker and let cook for 8 hours on low setting.
4. After 8 hours, transfer brisket to cutting board, leaving sauce in slow cooker. Discard bay leaf and skim fat from top of sauce. Slice brisket across the grain into 1/4-inch (5 mm) thick slices. Return sliced brisket to slow cooker. Serve hot, with mashed potatoes if desired.

Chef's Tips

Use a mandoline if you have one to slice the onions.

Use PC Honey Red Lager, if it’s available in your area.

Make ahead: Make to the end of step 2 the night before. Place covered slow cooker insert in refrigerator. In the morning, place in slow cooker and proceed with step 3.

Serve with coleslaw, if desired. Tangy Coleslaw: Thinly slice an onion; soak in 1/2 cup (125 mL) PC Seasoned Rice Vinegar and 1/2 tsp (2 mL) salt for two hours or until onion is softened. Stir in 1 cup (250 mL) PC Mayonnaise. Add 1 pkg (1 lb/500 g) coleslaw mix; toss to coat.