Brisket in Ale

By barbgreenfield

Healthy

Ingredients

• 1 3- to 4-pound fresh beef brisket
• 2 medium onions, thinly sliced and separated into rings
• 1 bay leaf
• 1 12-ounce can beer
• 1/4 cup chili sauce
• 2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Preparation

Step 1

1 Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker. In the cooker place onions, bay leaf, and brisket. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.
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, tansfer meat and onions to a platter; keep warm. Discard bay leaf.
4 For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid. In a medium saucepan stir together the cornstarch and cold water; stir in the 2-1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat. Makes 10 servings.

Nutrition Facts
Calories 170, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 46 mg, Sodium 216 mg, Carbohydrate 6 g, Total Sugar 1 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet