Ingredients:

  • 1 (3-4 lb) beef brisket, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 (12 oz) bottle of dark beer (such as stout or porter)
  • 1 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional)
  • 2 bay leaves

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until nicely browned.
  2. Remove the brisket from the skillet and set aside. Add the chopped onion to the skillet and sauté until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the smoked paprika, dried thyme, salt, and pepper to the skillet. Cook for another 30 seconds, letting the spices bloom.
  4. Pour in the dark beer, scraping up any browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, tomato paste, brown sugar (if using), and bay leaves. Bring to a simmer.
  5. Place the brisket in the slow cooker. Pour the sauce over the brisket, ensuring it's mostly submerged.
  6. Cover and cook on low for 8-10 hours, or on high for 4-6 hours. The brisket should be fork-tender and easily shredded.
  7. Remove the brisket from the slow cooker and let it rest for 10-15 minutes. Shred the brisket with two forks. Return the shredded brisket to the slow cooker and toss with the sauce to coat.
  8. Serve hot, with your favourite sides.