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Brisket in Ale

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

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


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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