- 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.