Slow Cooked Brisket In Ale - cooking recipe

Ingredients

1 (3 lb) beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 (12 ounce) can beer
1/4 cup chili sauce
2 tablespoons brown sugar
1/2 - 1 teaspoon dried thyme
1/4 - 1/2 teaspoon salt
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water

Preparation

Trim as much fat from the brisket as you can.
Cut the brisket to fit into your slow cooker if necessary.
Put the onion rings, bay leaf and brisket into the slow-cooker (in that order).
In a mixing bowl, add the beer, chili sauce, brown sugar, thyme, salt and pepper, and garlic; stir to combine.
Pour mixture over the brisket.
Cover and cook on LOW for 8-10 hours.
Carefully transfer brisket and onions to a platter; keep warm.
Discard the bay leaf.
Skim the fat from the liquid left in the slow cooker.
Measure 2 1/2 cups of cooking liquid and discard the rest.
In a saucepan, add the cornstarch and water; stir until smooth.
Add in cooking liquid; cook and stir until the gravy is thickened and bubbly; then cook and stir for 2 more minutes.
Serve brisket and onions with gravy.