Brisket in Ale

Recipe:
1 3-4 lb. beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf1 12 oz. can of beer
1/4 c. chili sauce1 T. brown sugar
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 T. cornstarch
2 T. cold water

Trim fat from brisket and cut to fit into slow cooker if necessary. Place onions, bay leaf, and brisket into slow cooker.In a medium bowl, combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic. Poor over brisket. Cover and cook on low for 10-12 hours (or high for 5-6).

When brisket is cooked, transfer brisket and onions to a platter and keep warm. Discard bay leaf.To make gravy, skim the fat off the cooking liquid.Measure 2 1/2 c. of the liquid and discard any remaining juices. In a saucepan, stir together the cornstarch and water, and stir in the cooking juices. Cook and stir until thick and bubbling. Serve over brisket.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Instead of chili sauce I used 1/4 cup tomato sauce and 1/4 teaspoon chili powder and 1/4 teaspoon red pepper flakes. Cooked on high 6 hours.

Review:
Rating 9. So good, very moist. Sweet and good flavor. Served with baked potatoes and made into tacos for left overs- both were delicious.

Next Time:
See if cooking on low 10 hours makes any difference.