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Fall-apart slow-cooker beef brisket and ale casserole

  • Author: Pip Payne
  • Total Time: 0 hours
  • Yield: 6 1x


A whole beef brisket slowly cooked in ale until it is melt-in-the-mouth tender- the ultimate comfort food!

Syns: 1.5/2 syns per portion


  • 700/800 g beef brisket (visible fat removed, and remove any string)
  • 2 onions (finely chopped)
  • 3 sticks celery (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tbsp cornflour
  • 3 carrots (chopped into small chunks)
  • 500 ml ale (I just use a local ale, but you can use Guinness!)
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 beef stock cube or stock pot
  • salt and pepper
  • 1 tsp dried thyme
  • spray oil or low-calorie cooking spray


  1. Fry the onions in spray oil/low-calorie cooking spray until softened (about 3-4 minutes)
  2. Add the celery and the garlic, and stir-fry for another 2 minutes
  3. Move the vegetables over to the side of the pan and pop in the piece of beef. Give it a quick sear (30 seconds to 1 minute will suffice) on each side.
  4. Pop the piece of beef into the slow-cooker pot, add in the fried veg and sprinkle the cornflour over everything
  5. Add in the carrots, ale, chopped tomatoes, tomato puree, beef stock cube (crumble this, or dissolve the stock pot in a little boiling water before adding), thyme and season with salt and pepper. Give everything a bit of a stir to combine the ingredients
  6. Pop the lid on and cook on low for 8-12 hours.
  7. When you are ready to serve, either use 2 forks to pull the beef apart into the casserole, or you can remove the brisket, slice it up and serve it with the sauce poured over it!


You can make this an all-in-one meal by adding chopped potato/and or sweet potato a couple of hours before the end of cooking. See above for serving suggestions! This always looks great with a little parsley sprinkled over the top!

  • Prep Time: 15 minutes
  • Cook Time: 8-12 hours
  • Category: Main course
  • Method: Easy
  • Cuisine: British