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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 is Food Writer living in Overland Park, KS. He and his wife Daniella found home in Kansas City in 2011 where they raise their children to enjoy wholesome, home-cooked food. Yosef shares his outlook on food at This American Bite This American Bite and is a contributor for Joy of Kosher and The Times of Israel. When away from the Kitchen, Yosef is a Marketing Strategist for a Public Company and he likes it when people say hello to him on Twitter, @ysilver.

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