Nutrition per serving may change if servings are adjusted.
1 (3 to 4 pound) boneless beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 (12 ounce) can beer
¼ cup chili sauce
2 tablespoons packed brown sugar (see Tip)
1 clove garlic, minced
½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. In cooker, combine onions and bay leaf; add meat. In a medium bowl, combine beer, chili sauce, brown sugar, garlic, thyme, salt and pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
Using a slotted spoon, transfer meat and onion to a serving platter. Slice meat across the grain; cover and keep warm. Discard bay leaf.
For sauce, pour enough of the cooking liquid into a 4-cup glass measuring cup to equal 2½ cups; skim off fat. Discard the remaining cooking liquid. In a medium saucepan, combine cornstarch and the cold water; stir in the 2½ cups cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve meat and onions with sauce.
Tip: We do not recommend using a sugar substitute for this recipe.