Brisket in Ale
- Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
- Servings: 10
- Course: Main Dish
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- 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 no-calorie, heat-stable, granular sugar substitute (Splenda)
- 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
Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner.
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.
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.
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