Brisket in Ale

• 1  3- to 4-pound fresh 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 sugar
• 1/2  teaspoon dried thyme, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 1  clove garlic, minced
• 2  tablespoons cornstarch
• 2  tablespoons cold water

1. Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker. In the cooker place onions, bay leaf, and brisket. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Using a slotted spoon, tansfer meat and onions to a platter; keep warm. Discard bay leaf.

4. For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid. In a medium saucepan stir together the cornstarch and cold water; stir in the 2-1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.

i got this from BHG online.

this is so good and very tender.