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!”
- 6 beer
- 1 envelope onion soup mix
- 12 chile sauce, such as Heinz
- 1 (4 lb) beef brisket, trimmed
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.