1. In small bowl, combine brown sugar, coffee crystals, paprika, cumin, salt and pepper. Using clean hands, rub the mixture all over the brisket. Place the brisket in the slow cooker (or Instapot). Pour the beer into the slow cooker around the brisket.
2. Cover and cook on high for 6 hours. Let the brisket cool for at least 10 min then slice or shred the meat, discarding any visible fat.
REFRIGERATE: Store the cooled shredded or sliced brisket with about half the liquid from the slow cooker in a resealable container for up to 1 week. Reheat the beef and sauce in a saucepan over medium-high heat until heated thru, about 5 min. Single portions an be reheated in microwave for 1.5-2 min.
FREEZE: Store the cooked or sliced brisket with about half the liquid from the slow cooker in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight. Heat as above.
's TIPS: Use the brisket to top a salad, a baked potato, or for Beer Brisket Tacos.
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|Serving Size: 1 Serving (8g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 30.6mg||1 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 29
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