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
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.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours. Using a slotted spoon, tansfer meat and
onions to a platter; keep warm. Discard bay leaf.
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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