3-4 lb boneless beef brisket
2 med. onions, thinly sliced and separated into rings
1 bay leaf
12-oz can beer
1/4 C. chili sauce
2 T. packed brown sugar
1 clove garlic, minced
1/2 t. dried thyme, crushed
1/4 t. salt
1/4 t. black pepper
2 T. cornstarch
2 T. cold water
1. Trim fat from meat. If necessary, cut meat to fit into slow cooker. In cooker combine onions, bay leaf and meat. In med bowl combine beer, chili sauce, brown sugar, garlic, thyme, salt and pepper. Pour over meat.
2. Cover and cook on low-heat for 10-12 hours or on high heat for 5-6 hours.
3. Using a slotted spoon, transfer meat and onions to a serving platter. Slice meat across the grain; cover and keep warm. Discard bay leaf.
4. For sauce, reserve 2-1/2 C. cooking liquid; skim off fat. Discard remaining cooking liquid. In a med saucepan combine cornstarch and cold water; stir in reserved cooking liquid. Cook and stir over med heat until thickened and bubbly. Cook and stir for 2 minutes more.
5. Serve meat and onions with sauce.
10 servings: 227 calories, 7g fat, 242mg sodium, 8g carbs, 30g protein