Brisket in Ale

By ashleyeraas

# Servings: 10 servings
# Calories 170
# Total Fat (g) 6
# Saturated Fat (g) 2
# Monounsaturated Fat (g) 3
# Polyunsaturated Fat (g) 0
# Cholesterol (mg) 46
# Sodium (mg) 216
# Carbohydrate (g) 6
# Total Sugar (g) 1
# Fiber (g) 1
# Protein (g) 20
# Vitamin A (DV%) 0
# Vitamin C (DV%) 4
# Calcium (DV%) 2
# Iron (DV%) 12

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

Details

Servings 10

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.