Brisket Carbonnade

4 lb Beef brisket
3 md Onions, sliced
1 1/2 c Beer
1 tb Brown sugar
2 ts Instant beef bouillon
1/8 ts Pepper
1 Clove garlic, minced
1 Bay leaf
1/4 ts Dried thyme, crushed
1/4 c Flour

Season meat with salt & pepper. Place in a 13*9*2 baking pan; cover with onion slices. Sprinkle lightly with salt. Reserve 1/3 cup beer. Combine next 6 ingredients; pour over meat. Cover with foil. Bake at 350 for 3 to 3 1/2 hours or till tender. Remove meat to a platter; keep warm. Skim off excess fat from pan jucies; remove bay leaf. In a saucepan cook jucies down to 2 cups. Combine reserved beer & flour; stir into pan jucies. Cook & stir until thick & bubbly. Cook & stir 1 to 2 minutes more. Season. Slice meat across grain; pass gravy.

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