4 pound beef brisket
Cut brisket in thirds and place in a 5 quart slow cooker. Prepare sauce —
15 ounce can tomato sauce
12 ounces beer
1 c chopped green pepper
2/3 c chopped onion
2 T brown sugar
2 T balsamic vinegar
2 T Worcestershire sauce
2 t prepared mustard
1 t salt
1 t garlic powder
1/2 t pepper
In a bowl, combine sauce ingredients; pour over brisket. Cover, cook on low for 8 – 9 hours or until meat is tender. Slice meat thinly across the grain. If desired thicken liquid and pour over sliced brisket.
