I couldn't wait to get started using some of my brand new toys from Christmas. I almost brought some of my new cookbooks on our vacation with me so I could menu plan on the beach.
I found this recipe in the book I got from my in-laws: Better Homes and Gardens Biggest Book of Slow Cooker Recipes EVER!! (I added the 'EVER'). There are tons of good ideas inside and I'm really looking forward to a year of new appetizers, desserts, and dinners. I decided to use my slow cooker today because it was my first day back at work after a long break and I knew that I wouldn't have the energy to throw dinner together. It was a great decision, because I came home to dinner that was almost done cooking and I was able to tackle the pre-dinner dishes, and that left just a handful of work to do post-dinner.
We liked this because it was relatively simple to throw together, it has a nice savory quality to it, and it's got some great spicy undertones. I served it with mashed potatoes.
Beef Brisket in Ale
1 3-4 lb. beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 12 oz. can of beer
1/4 c. chili sauce
1 T. brown sugar
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 T. cornstarch
2 T. cold water
Trim fat from brisket and cut to fit into slow cooker if necessary. Place onions, bay leaf, and brisket into slow cooker.
In a medium bowl, combine beer, chili sauce, sigar, thyme, salt, pepper, and garlic. Poor over brisket. Cover and cook on low for 10-12 hours (or high for 5-6).
When brisket is cooked, transfer brisket and onions to a platter and keep warm. Discard bay leaf.
To make gravy, skim the fat off the cooking liquid.Measure 2 1/2 c. of the liquid and discard any remaining juices. In a saucepan, stir together the cornstarch and water, and stir in the cooking juices.ook and stir until thick and bubbling. Serve over brisket.