Categories: entree/slowcooker

Ingredients

• 1 3- to 4-poundfresh beef brisket
• 2 mediumonions, thinly sliced and separated into rings
• 1 bay leaf
• 1 12-ounce canbeer
• 1/4 cupchili sauce
• 2 tablespoonsno-calorie, heat-stable, granular sugar substitute (Splenda)
• 1/2 teaspoondried thyme, crushed
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 1 clovegarlic, minced
• 2 tablespoonscornstarch
• 2 tablespoonscold water

Directions

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.

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