Beef Brisket in Beer

spacer 3 lb fresh beef brisket (3 to 4 pound)
2 onions, thinly sliced and separated into rings
1 bay leaf
1 cup beer
1/4 cup chili sauce
2 Tbsp brown sugar
1/2 tsp thyme leaves
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, minced
2 Tbsp cornstarch
2 Tbsp water

Trim fat from brisket. If necessary, cut brisket to fit into cooker. Place onions, bay leaf and brisket in crock pot. Combine beer, chili sauce, thyme, sugar, salt, pepper and garlic. Pour over brisket. Cover. Cook on low for 10 to 12 hours or high for 5 to 6 hours. Transfer brisket and onions to a platter; keep warm. Discard bay leaf. For gravy, skim fat from cooking juices. Measure 2 1/2 cups juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly; cook and stir 2 minutes more. Pass gravy with meat.

From New Crockery Cooker Cookbook

Back to Recipe Index

Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

Graphics from Ann-S-Thesia CD