Slow Cooker Beef Brisket with Barbecue Sauce2022-11-30
- Yield: 10
- Servings: 10
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
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This information is per serving.
Saturated Fat1.9 g
Trans Fat0 g
Unsaturated Fat0 g
Slow Cooker Beef Brisket with Barbecue Sauce
- 3-4 pounds (1440-1920 g) fresh beef brisket, fat trimmed
- 2 yellow onions, peeled, thinly sliced and separated into rings
- 1 bay leaf
- 12 oz (360 ml) can beer
- 1/4 cup (60 g) hot chili sauce
- 2 tablespoons brown sugar
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried thyme, crushed
- salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
In a slow cooker, combine onions and bay leaf. Add beef brisket.
In a medium mixing bowl, combine beer, hot chili sauce, brown sugar, garlic, thyme, salt, and black pepper. Mix well and pour mixture over meat.
Cover slow cooker and cook on low-heat setting for 10-12 hours or on high-heat setting for 3-6 hours.
Transfer cooked meat and onions, using a slotted spoon, to a serving platter. Discard bay leaf and reserve cooking liquid. Slice beef brisket across the grain. Cover, set aside and keep warm.
For BARBECUE SAUCE: Pour enough reserved cooking liquid into a 4-cup glass measuring cup. Skim off fat. Discard remaining cooking liquid.
In a medium saucepan, combine cornstarch and cold water;Mix well. Stir in reserved cooking liquid. Cook, stirring, over medium heat until thickened and bubbly. Cook, stirring, for a further 2 minutes.
Serve slow cooker beef brisket with barbecue sauce.