Slow cooker beer brisket

300 cal Serves 6 servings
Prep time 0h 15m
Cook time 0h 6m
Total time 0h 21m
Shredded beef brisket on slice of multigrain bread topped with coleslaw



  1. Step 1

    Heat 1 tbsp (15 mL) of canola oil in large, non-stick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
  2. Step 2

    Remove skillet from heat and stir in beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
  3. Step 3

    Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavours.
  4. Step 4

    To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on slices of warmed multigrain bread (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.

Nutritional Information

Per serving (1 portion)

29 g
310 mg
487 mg
Total fat
10 g
Saturated fat
2 g
75 mg
18 g
3 g