Slow Cooking Thursday - Brisket in Ale2:45 PM
I apologize for this post going up so late today, I have two kids home sick from school. Nicholas has a horrible cough and a bad sinus infection and Jasmine is coming down with something too.
I've been running around all day and just got back from the doctor. Anyway, better late than never right?
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
|1||3- to 4-pound fresh beef brisket|
|2||medium onions, thinly sliced and separated into rings|
|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 black pepper|
|1||clove garlic, minced|
|2||tablespoons cold 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.