Brisket With Gravy

SUBMITTED BY: Pat Patty

"Chili sauce, brown sugar and garlic season this robust beef brisket from Pat Patty of Spring, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company."

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PREP TIME	10 Min
COOK TIME	3 Hrs 30 Min
READY IN	3 Hrs 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (4 pound) fresh beef brisket*
1/2 teaspoon pepper
1 large onion, thinly sliced, separated into rings
1 (12 ounce) can beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

DIRECTIONS

Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 degrees F for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.

FOOTNOTES

This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.
Nutritional Analysis: One serving (3 ounces) equals 270 calories, 12 g fat (4 g saturated fat), 88 mg cholesterol, 389 mg sodium, 9 g carbohydrate, 0.55 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.