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ShareBeef Brisket in Ale
Nutrition Facts Per Serving:
- Servings Per Recipe: 10
- Calories: 325
- Protein(gm): 25
- Carbohydrate(gm): 35
- Fat, total(gm): 8
- Cholesterol(mg): 46
- Saturated fat(gm): 2
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sugar, total(gm): 2
- Vitamin A(IU): 49
- Vitamin C(mg): 2
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 6
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 121
- Cobalamin (Vit. B12)(µg): 2
- Sodium(mg): 547
- Potassium(mg): 442
- Calcium(DV %): 61
- Iron(DV %): 4
- 1 3 - 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
- 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
- 10 Italian bread rolls
1. Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2- to 6-quart slow cooker. Place the onions, bay leaf, and brisket in the cooker. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat.
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, transfer brisket and onions to a serving platter; cover with foil to keep warm. Discard bay leaf.
4. For gravy, pour juices into a large measuring cup; skim fat. Measure 2 1/2 cups liquid; discard remaining liquid. In a medium saucepan stir together cornstarch and water; stir in the cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Serve meat on bread rolls topped with gravy. Makes 10 (3 1/2 ounces cooked meat, 1/4 cup gravy, and a 2-ounce bread roll) servings.
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