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Brisket in Seasonal Ale with Winter Fruits


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Brisket in Seasonal Ale with Winter Fruits


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Brisket in Seasonal Ale with Winter Fruits


  • Ready Time : 0 min



  • 1 3lb Brisket
  • ¼ cup brown sugar
  • 1 750ml bottle of seasonal ale
  • 2 cups of prunes
  • 1 bag frozen pearl onions
  • 3 sprigs of rosemary


Marinate the brisket in half the seasonal ale for at least an hour.  If you can leave it overnight, refrigerate.  Be sure to turn the brisket so both sides of the meat are allowed the opportunity to marinate.

Heat a griddle pan, or ideally, a double burner griddle.  Lightly rub the brown sugar over the brisket, cover all sides.  Brown the brisket, turning so all sides brown.

Put your slow cooker on low, put the pearl onions in, then the brisket.  Add 2 cups of prunes, three sprigs of rosemary and the rest of the ale.  Cook for at least two hours,  once the internal temperature reaches 160 degrees it will be cooked to “medium”.

You can serve immediately, or allow to cool and slice before reheating.  Make sure to re-heat in the liquid from the slow cooker to prevent from drying out.

About This American Bite


Yosef Silver, author of This American Bite, is a passionate food writer with a love for photography, living in Overland Park, KS with his wife and two children. Silver’s recipes are kosher, many are vegetarian or vegan. This American Bite has received recognition from the Kosher blogging community for a fresh approach to Kosher living in the Mid West.

Follow Yosef on Twitter @ysilver or visit This American Bite for a whole food approach to kosher cooking.


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