Categories: Slow Cooker

Ingredients

• 3-4 lb beef brisket
• 2 medium onions, thinly sliced and separated into rings
• 1 bay leaf
• 12 oz can beer
• 1/4 cup chili sauce
• 2 tbsp brown sugar
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 garlic clove, minced
• 2 tbsp cornstarch
• 2 tbsp cold water

Directions

1. Trim fat from brisket. In slow cooker place onions, bay leaf and brisket. In a medium bowl combine beer, chili sauce, sugar, thyme, salt, pepper and garlic; pour over brisket. Cover and cook on LOW 10-12 hrs.

2. Transfer brisket and onions to a platter using a slotted spoon; keep warm. Discard bay leaf. For gravy, skim fat from cooking liquid. Measure 2 1/2 cups liquid; discard remaining liquid. In a medium saucepan stir together the cornstarch and water; stir in the cooking liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes. Pass gravy with meat.

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