2005 Brisket With Gravy

By boandozzy

3 ounces equals 236 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 207 mg sodium, 9 g carbohydrate, trace fiber, 31 g protein.

Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Brisket With Gravy in Light & Tasty February/March 2004, p8

Ingredients

• 1 fresh beef brisket (about 4 pounds)
• 1/2 teaspoon pepper
• 1 large onion, thinly sliced and separated into rings
• 1 can (12 ounces) beer or nonalcoholic beer
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 2 garlic cloves, minced
• 2 tablespoons cornstarch
• 1/4 cup cold water

Preparation

Step 1

Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.