1. Trim fat from meat. If necessary, cut brisket
to fit into a 3 1/2- to 6-quart slow cooker. Place
the onions, bay leaf, and brisket in the cooker.
In a medium bowl combine beer, chili sauce, sugar
substitute, thyme, salt, pepper, and garlic; pour
over meat.
2. Cover and cook on low-heat setting for 10 to 12
hours or on high-heat setting for 5 to 6 hours.
3. Using a slotted spoon, transfer brisket and
onions to a serving platter; cover with foil to keep
warm. Discard bay leaf.
4. For gravy, pour juices into a large measuring
cup; skim fat. Measure 2 1/2 cups liquid; discard
remaining liquid. In a medium saucepan stir
together cornstarch and water; stir in the cooking
liquid. Cook and stir until thickened and bubbly;
cook and stir for 2 minutes more. Serve meat on
bread rolls topped with gravy. Makes 10 (3 1/2
ounces cooked meat, 1/4 cup gravy, and a 2-ounce
bread roll) servings.
Serving
Suggestions
Serve on Spice Bread rolls. (Italian bread rolls)
Originally Submitted
8/13/2012
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You can add this Bear Brisket in Ironforge Ale recipe to your own private DesktopCookbook.