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Ingredients
- CARB GRAMS PER SERVING: 6
- Brisket in Ale
- 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.
Nutrition Facts Per Serving:
Servings: 10 servings
Calories170
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
Diabetic Exchanges
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