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Slow Cooker Beef Brisket Simmered in Ale

Updated on January 6, 2014

Points to remember

One of the points that is so important to remember is that different beers do provide different flavors. When preparing this recipe, I prefer one of the following, but do not note it in the ingredients section:

  • Samuel Adams
  • Stout
  • Homemade Beer

Beef Brisket

The key to preparing a great brisket is the slow cooker. The meat has to be seasoned well and can sometimes be a turn off for many people. However, I have discovered, much like lamb, brisket is one of those meats which is always preferred if it is prepared properly. The following recipe is a complete tie in of my Irish roots and has become perhaps one of my favorites, especially with stewed cabbage.

When prepare correctly, brisket is one of those meats which many will agree is also an acquired taste. It has a slightly different taste and texture than many meats and because of this, is either a meat you love or hate. Nonetheless, when prepared correctly, it can become an instant favorite! I have played around with the recipe and finally discovered the combination that I feel, like my lamb recipe, is full of flavor and excellent when wanting to wow someone into believing you are an amazing cook! I hope you enjoy this as much as my family and friends do!

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Importance of Cooking Correctly

One of the key points when preparing brisket is that it is one of the toughest pieces of meat, and because of this, slow cooking is an absolute must! The location of the meat is around the rib cages, and while it is tough, it is also recognized as one of the nine prime cuts of meats. When prepared slowly and with the proper seasoning, it rinders a flavor that is hard-pressed to compete with and since so many people lack the recognition of the proper preparation of this meat, it is many time discounted as the absolute worst meal to prep.

I am hoping that with this recipe, others will discover, as I have, that it is truly an amazing meat that is divine in taste! It takes a little more time to prepare, but that does not diminish the flavor and enjoyment you can discover. While many of my recipes can be cooked on high for a faster preparation, this is not one of those meals. Please be sure to cook on low the full recommended time if you hope to enjoy!

Things to Consider

When picking a brisket, don't just settle, look and study the selections available and recognize that fat and marbling are preferred within this meat. These two things ensure you are going to have a great cut of meat. Also, know that point cut is preferred to flat cut when selecting the perfect brisket. These options will ensure that you get the best!

Again, it I cannot express how important it is to take it slow and easy when cooking this beef. If you are wanting something that you can toss in and prepare within a couple of hours, skip this choice, it needs times and needs to cook as slow as possible to be a great meal!

Preparation Information

Prep time: 25 min
Cook time: 12 hours
Ready in: 12 hours 25 min
Yields: 10 servings
  • 4 lb. beef brisket
  • 2 medium onions, sliced and separated in rings
  • 1 bay leaf
  • 12 oz. beer
  • 1/4 c. chili sauce
  • 2 tbsp. brown sugar
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 clove garlic, minced
  • 2 tbsp. cornstarch
  • 2 tbsp. cold water


  1. If necessary, cut the meat to fit into slow cooker.
  2. In cooker, combine onions and bay leaf then place the brisket on top.
  3. In medium bowl, combine beer, chili sauce, brown sugar, thyme, salt, pepper, and garlic; then pour over the meat.
  4. Cover and cook on LOW for 11-12 hours. (Again this is very important)
  5. Using a slotted spoon, transfer the meat and onions to a serving platter.
  6. Discard the bay leaf.
  7. For the gravy, skin the fat from the liquid in the slow cooker, measuring 2 1/2 cups before discarding the rest.
  8. In a meidum sauce pan, stir together the cornstarch and the cold water til well mixed before adding the 2 1/2 cups of cooking liquid.
  9. Cook and stir until thickened and bubbly. Once it begins to bubble well, continuing stirring and cook an additional two minutes.
  10. Serve this gravy on top of the brisket.

Ideas for Sides

When preparing this, I absolutely love boiled, buttery potatoes and stewed or sauteed cabbage. The choices you make personally need to keep a down home side in mind. This is great with a lot of different items, but potatoes and bread are a must! Other great options are sauteed carrots, sauteed mushrooms, green beans, etc.

Another options is to turn it into a form of a hoagie and place with some cheese on a bun!

Nutritional Analysis

Nutrition Facts
Calories 227
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 2 g10%
Carbohydrates 8 g3%
Fiber 1 g4%
Protein 30 g60%
Cholesterol 78 mg26%
Sodium 242 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Please Note

The nutritional information is based on the ingredients I use and may vary depending on personal choices for additions or changes

Interesting Information About the Brisket

The following video I discovered on provides some interesting information regarding what the brisket is and hopefully you can appreciate it as much as I did!

Please Let Me Know What You Think!!!!

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