Beef brisket in a slow cooker

To begin with, we prepare the products, namely:

- remove the husk from the onion, and then cut it in half and cut each half across - half rings;

- wash the meat under running water, and then dry it with paper towels. Cut a piece of meat in half;

- prepare all the other ingredients according to the list.

Now we start cooking. We put the meat cut in half into a large and deep container, pour salt and ground black pepper on it, as well as celery salt (optional). By the way, it is not difficult to prepare such salt yourself, and then please yourself and your family with fragrant dishes - it can be used in salads, soups, and second courses. Rub the meat on all sides with salt and spices, and then put it on the bottom of the slow cooker. The fat side of the brisket should be on top.

Spread the chopped onion on the meat.

We pour beer into a separate high container (you can use a non-alcoholic version). It will make the meat softer and its taste richer. Pour Worcestershire sauce into the beer, mix and pour the meat and onion with this mixture. Close the lid of the slow cooker, turn on the "Quenching" mode, set the time to 70 minutes.

When the program comes to an end, do not touch the slow cooker for another 10 minutes, allowing the couple to gradually come out on their own. When this time has passed, we relieve the remaining pressure by carefully opening the valve. We check the meat for readiness - it should be easily pierced with a fork, be soft and tender, easily cut into fibers. If the meat is still too tough, close the lid of the slow cooker again and cook the brisket for another 10-15 minutes in the same mode. Repeat the steps to relieve pressure and open the lid of the slow cooker.

So, the meat is ready, and now let's do the sauce. We remove the hot meat from the bowl, transfer it to a deep frying pan, pan or cauldron, cover with a double layer of foil or just a tight lid. It is necessary that the brisket does not have time to cool down. Filter the contents of the slow cooker through a fine sieve, return the filtered juices to the bowl. Turn on the "Multi-cooker" mode, the temperature does not need to be high - we set the average, bringing the liquid to a boil. While the liquid boils, pour corn starch in a bowl with water and mix everything thoroughly until smooth. Now we put the corn mixture little by little into the bowl to the boiling sauce, cook, constantly stirring, for 1-2 minutes and turn off the program, and remove the bowl from the slow cooker.

We cut the meat into slices and serve it with sauce and any side dish to your taste. For example, mashed potatoes are ideal for beef brisket.

Bon appetit!