Brisket in Onion Ale Sauce

By á-5981

Ingredients

• 1 3-1/2-4lb beef brisket
• 2 medium onions thinly sliced and separated into rings
• 1 bay leaf
• 1-12 oz beer
• 1/4 c bottled chili sauce
• 1 clove garlic minced
• 1/2 t dried thyme
• 1/4 t salt
• 1/4 t pepper
• 2 T cornstarch
• 2 T cold water

Preparation

Step 1

Trim fat from brisket. Cut meat to to fit 3-1/2 to 5 quart slow cooker. Place onions and bay leaf in cooker; add meat. In medium bowl combine beer, chili sauce, garlic, thyme, salt and pepper. Pout over meat.
Cover and cook on low heat setting for 10-11 hours or high heat setting 5 to 5-1/2 hours.
Using slotted spoon transfer meat and onions to a serving platter. Slice the meat across the grain; cover to keep warm. Discard bay leaf.
For the sauce, pour 2-1/2c of cooking liquid into a 4c glass measuring cup skim off fat. Discard the remaining cooking liquid. In medium saucepan combine cornstarch and the cold water; stir in the 2-1/2c cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve meat and onions with sauce.