Brisket in Ale
Recipe from Diabetic Living

The flavorful gravy--made from the beer-spiked cooking liquid--is the finishing step for this tender slow-cooked beef brisket.


Brisket in Ale


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Servings: 10 servings
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Ingredients
 
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  • 1  3- to 4-pound  fresh beef brisketOn Sale
  • 2  medium  onions, thinly sliced and separated into ringsOn Sale
  • 1    bay leafOn Sale
  • 1  12-ounce can  beerOn Sale
  • 1/4  cup  chili sauceOn Sale
  • 2  tablespoons  no-calorie, heat-stable, granular sugar substitute (Splenda)On Sale
  • 1/2  teaspoon  dried thyme, crushedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 2  tablespoons  cornstarchOn Sale
  • 2  tablespoons  cold waterOn Sale
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Directions
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 information
Calories 170, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 46 mg, Sodium 216 mg, Carbohydrate 6 g, Total Sugar 1 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 2%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Beef Brisket
While anyone can wow dinner guests with filet mignon or another expensive cut of meat, a truer test of cooking skill is transforming a less choice cut, such as beef brisket, into a meal that is tantalizing and unforgettably scrumptious. Beef brisket is cut from the breast or chest portion of a cow or calf. It's a tougher, fattier cut of meat than what most of us might prefer, but slow-cooked and drenched in tangy barbecue sauce, beef brisket becomes extraordinary. Knowing how to cook beef brisket just right is a process that begins long before you heat your smoker, grill or oven.

Recommended Recipe:
Oven Barbecued Brisket
Oven Barbecued Brisket

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

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