Nettie Moore/Moore or Less Cooking
Relax. Let the ingredients do all the work in this warm, welcoming dish. The beer tenderizes the meat, the onion soup gives it sweetness and depth, and the chile sauce goes “Zing!”
This is from Tammie Barker, who notes that the same basic recipe can be used for up to seven pounds of brisket if your slow cooker can handle that much. True to her hometown, she uses a local beer in it (Boulevard Brewing Co.’s Pale Ale), and serves it with a Kansas City sauce (Fiorella’s Jack Stack Barbecue KC Original).
In a slow cooker with a minimum 3 ½-quart capacity, combine the beer, soup mix, and chile sauce. Add the brisket and coat with the sauce. (Note that in the smaller models, the meat may not lie flat.) Cover the cooker and cook on low until the brisket is fork-tender, 8-10 hours.
Transfer the brisket to a cutting board and slice against the grain. If the sauce needs to be thickened and intensified, reduce it in a pan on the stove before serving with the brisket.