Brisket in Ale

(Courtesy of recipe.com)

Ingredients:
1 (3-4 lb.) fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 (12 oz.) can beer
1/4 c. chili sauce
2 Tbsp. no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced
2 Tbsp. cornstarch
2 Tbsp. cold water

Directions:
Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2-6 qt. 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.

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

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

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. Pass gravy with meat. Makes 10 servings.

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