Heat 1 tablespoon vegetable oil in large, nonstick skillet over
medium-high heat. Brown beef for 3 minutes on each side.
Place beef in slow cooker coated with cooking spray.
Heat remaining 1 tablespoon vegetable oil. Cook onions for 4 minutes or
until beginning to brown, stirring frequently.
Stir in garlic and cook 15 seconds.
Remove skillet from heat and stir in garlic, 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.
Cover and cook on LOW setting for 6 hours.
Remove beef and place on cutting board. Stir salt into slow cooker mixture.
Thinly slice beef (it will shred automatically as you slice). Return beef to
slow cooker and stir. Cover and let stand for 15 minutes to absorb flavors.
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 warmed multigrain bread slices (2
ounces per serving) to serve as open-faced sandwiches. Spoon desired amount
of liquid over each.
6 servings; Serving size: 1/2 cup beef, 1/3 cup sauce
If a "sliced" brisket is preferred over the shredded variety, cook for about 30 minutes
less than recommended above.