2011 Tangy Tender Beef Brisket

By boandozzy

5 ounces cooked beef with 1/4 cup gravy equals 309 calories, 8 g fat (3 g saturated fat), 83 mg cholesterol, 940 mg sodium, 16 g carbohydrate, trace fiber, 40 g protein.

Originally published as Tangy Beef Brisket in Simple & Delicious June/July 2010, p63

Ingredients

• 1 fresh beef brisket (3 pounds)
• 1 cup chili sauce
• 1 cup cola
• 1 envelope onion soup mix
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Details

Servings 7
Preparation time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender.

Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy. Yield: 7 servings (2 cups gravy).