I've been running around all day and just got back from the doctor. Anyway, better late than never right?
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|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.