Brisket with Barbeque Beer Sauce

This is the wettest October in Chicagoland since the 1920's with a total of 22 days of rain this month!  Perfect weather for slow cooker comfort food so I decided to try to convert an oven baked brisket recipe into a slow cooker version.  I was successful and thought you might appreciate a new way to cook boring brisket.

I found this recipe in the Junior League of Milwaukee's Cookbook, An Occasion to Gather, Milwaukee Entertains.  It is a beautiful cookbook filled with delicious recipes and stunning pictures, including a chapter of recipes from local restaurants.  This brisket recipe spoke to me immediately because it was different from any other I had seen.  The flavors are very true to most barbecue sauces, yet stand up to the strong beef taste of the brisket.  Because you are slow cooking the meat, it becomes perfectly tender and falls apart in the sauce.  

I served this with Ina Garten's Blue Cheese Cole Slaw, www.foodnetwork.com/recipes/ina-garten/blue-cheese-cole-slaw-recipe/index.html, and roasted potatoes and butternut squash.  For dessert, in honor of the season, homemade pumpkin ice cream with Gingersnap Thins.  

Brisket with Barbeque Beer Sauce

1 (4 to 5 pound) beef brisket

2 large onions, sliced

1 bunch carrots

1 bottle chili sauce

1 (12 ounce) bottle beer

1 cup packed brown sugar

1 cup ketchup

1/2 cup apple cider vinegar

1/2 cup soy sauce

6 garlic cloves

salt and pepper to taste

Combine the chili sauce, beer, brown sugar, ketchup, vinegar, soy sauce, garlic, salt and pepper in a slow cooker and mix well.  Add onions, carrots and brisket.  Cook on high for 6 hours or until brisket shreds easily.  Pull brisket from slow cooker and shred with a fork.  Spoon carrots and onions over shredded brisket with desired amount of sauce.  

**If you are looking for ways to cut calories in the slaw, try substituting some all of the sour cream and some of the mayo with nonfat Greek yogurt.  Also, try prepackaged broccoli slaw instead of regular cole slaw mix or shredding tons of cabbage.  It is heartier, healthier and holds the dressing very well.**