Slow Cooker Beef Brisket Over Mashed Potatoes

2 tbsp vegetable oil

1 3-4 lb. beef brisket

2 cloves garlic, peeled and roughly chopped

1 12 oz bottle red lager

4 stalks celery, cut into large pieces

2/3cup. brown sugar

1 can tomato paste

1/2 cup. apple cider vinegar

1/4 cup brown mustard

1/3 cup Worcestershire sauce

1/2 tsp. paprika

dash of coarse ground black pepper

Heat vegetable oil in a large skillet. Brown brisket on all sides, about 8-10 minutes. Add garlic half way through. Transfer meat to slow cooker. Pour beer in skillet, scraping up brown bits. Simmer for one minute. Add to slow cooker. Nestle celery around beef.

In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Garlic Parmesan Mash 

5-6 medium russet potatoes, peeled and cut into chunks

1/2 cup milk

2 tbsp butter or margarine

1 tsp garlic salt

1/2 cup shredded parmesan cheese

In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer.

Plate the brisket over the potatoes, drizzled a little extra sauce from the slow cooker.