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Brisket in Ale

  • Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
  • Servings: 10
  • Course: Main Dish

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Ingredients

  • 1 3- to 4-pound fresh beef brisket
  • 2 medium onions, thinly sliced and separated into rings
  • 1 bay leaf
  • 1 12-ounce can beer
  • 1/4 cup chili sauce
  • 2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

Step 1

Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner.

Step 2

In the cooker place onions, bay leaf, and brisket.

Step 3

In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.

Step 4

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Step 5

Using a slotted spoon, tansfer meat and onions to a platter; keep warm.

Step 6

Discard bay leaf.

For Gravy

Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid.
In a medium saucepan stir together the cornstarch and cold water;stir in the 2-1/2 cups cooking liquid.
Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat.

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