Brisket with Ale BBQ Sauce

Brisket with Ale BBQ Sauce

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From: Diabetic Living Magazine

Beer and chili sauce flavor a robust beef brisket while it slowly simmers to tenderness in this slow-cooker recipe.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (3 to 4 pound) boneless beef brisket
  • 2 medium onions, thinly sliced and separated into rings
  • 1 bay leaf
  • 1 (12 ounce) can beer
  • ¼ cup chili sauce
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • Prep

  • Ready In

  1. Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. In cooker, combine onions and bay leaf; add meat. In a medium bowl, combine beer, chili sauce, brown sugar, garlic, thyme, salt and pepper. Pour over meat.
  2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
  3. Using a slotted spoon, transfer meat and onion to a serving platter. Slice meat across the grain; cover and keep warm. Discard bay leaf.
  4. For sauce, pour enough of the cooking liquid into a 4-cup glass measuring cup to equal 2½ cups; skim off fat. Discard the remaining cooking liquid. In a medium saucepan, combine cornstarch and the cold water; stir in the 2½ cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve meat and onions with sauce.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: 3 ounces brisket and ¼ cup sauce
  • Per serving: 182 calories; 6 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 20 g protein; 57 mg cholesterol; 4 g sugars; 3 IU vitamin A; 2 mg vitamin C; 17 mg calcium; 2 mg iron; 217 mg sodium; 383 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, ½ fat, ½ starch, ½ vegetable

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