Beef Brisket in Beer
INGREDIENTS:
3 lb Beef roast
2 Onion; sliced
1 Bay leaf
1 c Beer
1/4 c Chili sauce
2 tb Brown sugar
1/2 ts Dried thyme; crushed
1/4 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 tb Cornstarch
2 tb Water
3 lb Beef roast
2 Onion; sliced
1 Bay leaf
1 c Beer
1/4 c Chili sauce
2 tb Brown sugar
1/2 ts Dried thyme; crushed
1/4 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 tb Cornstarch
2 tb Water
Trim fat from roast. Cut to fit crockpot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat.
Cover and cook on low for 10-12 hours or high for 5-6 hours.
Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices. Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 min. more. Pass with meat.
NOTES : Leftover beer can be frozen for the next time.
Cover and cook on low for 10-12 hours or high for 5-6 hours.
Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices. Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 min. more. Pass with meat.
NOTES : Leftover beer can be frozen for the next time.