Ingredients
- 1 fresh beef brisket (2-1/two to three pounds)
- 2 teaspoons liquid smoke, optional
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 large onion, sliced
- 1 can (12 ounces) beer or nonalcoholic beer
- 2 teaspoons Worcestershire sauce
- two tablespoons corn starch
- 1/4 cup cold water
Dietary Details
5 ounce-weight: 285 calories, 8g fat (3g saturated fats), 80mg cholesterol, 430mg sodium, 7g carb (3g sugars, 0g fiber), 39g protein Diabetic Exchanges: starch, 5 lean meat.
Directions
- Cut brisket in two rub with liquid smoke if preferred, celery salt, pepper and salt. Devote a 3-qt. slow oven. Top with onion. Combine beer and Worcestershire sauce pour over meat. Cover and prepare on low for 8-9 hrs or until tender.
- Remove brisket and warm. Strain cooking juices transfer to some small saucepan. Combine corn starch and water until smooth stir into juices. Provide a boil prepare and stir for just two minutes or until thickened. Serve beef with gravy. Yield: 6 servings.
Editor's Note: This can be a fresh beef brisket, not corned beef.
Initially printed as Beef Brisket in Beer in Simple & Scrumptious September/October 2007, p51