Recipe - Beef Brisket In Beer

3 pound Beef roast
2 Onion; cut or sliced up
1 Bay leaf
1 cup Beer
One fourth cup Chili sauce
2 tablespoon Brown sugar
One half teaspoon Dried thyme; crushed
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic; minced
2 tablespoon Cornstarch
2 tablespoon 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 1012 hours or high for 56 hours.

Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from
cooking juices. Measure 2 One half 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.
Posted to MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997