Brisket in Ale

The flavorful gravy -- made from the beer-spiked cooking liquid -- is the finishing touch to this tender meat dish.

SERVINGS: 10 servings

CARB GRAMS PER SERVING: 6

Rated :

by 5people

cgilchrist21 says:

Please spare me the advertising. Very annoying and I am a subscriber ALREADY.

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

1	3- to 4-poundfresh beef brisket
2	mediumonions, thinly sliced and separated into rings
1	bay leaf
1	12-ounce canbeer
1/4	cupchili sauce
2	tablespoonsno-calorie, heat-stable, granular sugar substitute (Splenda)
1/2	teaspoondried thyme, crushed
1/4	teaspoonsalt
1/4	teaspoonblack pepper
1	clovegarlic, minced
2	tablespoonscornstarch
2	tablespoonscold water

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.

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Comments & Ratings

Comments (12)

cgilchrist21 wrote:

Please spare me the advertising. Very annoying and I am a subscriber ALREADY.

8/10/2010 11:12:32 AM Report Abuse

mbroderick888 wrote:

This was great. Two hours before it was done added more liquid and half cup barley. yum

8/10/2010 11:01:27 AM Report Abuse

anonymous wrote:

Don't throw away the extra juice! Either make more gravy or freeze for later use.

7/16/2010 03:30:57 PM Report Abuse

kristi19601 wrote:

Made this one morning before guests were coming to swim, let it cook all day while enjoying the pool. Shredded beef and served with fresh veggies, dip and chips. Served buffet style, no fuss meal. Everyone raved about the beef, now have been asked to make it for 4th of July party! Beef chuck roast worked great!

6/5/2010 01:58:48 PM Report Abuse

j.schaap wrote:

Recipe tasted great. I made it without modification. I made sandwiches using the beef, onions, and gravy. Really good! The gravy is good on potatoes too.

2/24/2010 05:58:23 PM Report Abuse