A while ago, at the winter farmer's market held on the State Fair grounds, I purchased some grass-fed beef brisket I knew we would make someday. We finally busted it out on Sunday to prepare for Monday night's dinner.
I found this Slow-Cooker Beef Brisket with Beer recipe at MyRecipes.com, which we followed pretty closely, except:
-The meat we had was closer to 2 lbs. rather than the 3, here.
-Nate's not a fan of parsnips, so we used carrots.
-We used a can of Leine's Original as the light beer.
It was quite tasty. The onion and carrot sauce was really nice on top. We served it with some cornbread muffins we had in the freezer and side salads.
For the salads, we had some somewhat homemade salad dressing. We have some Penzeys Spices salad dressing dry mixes that we've been making. This time, we made the Italian Vinegar and Oil one. Yum!