INGREDIENTS

1 (3-pound) beef brisket, trimmed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

1/4 cup water

2 cups vertically sliced onion (about 1 large)

1 1/2 cups chopped parsnip (about 2)

1 tablespoon balsamic vinegar

1 bay leaf

1 (12-ounce) bottle light beer

DIRECTIONS

Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.

Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Yield: 12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)

Send your recipes to joe.cassady@mwcradio.com