BEEF BRISKET IN BEER
Source: Catherine P. Renner. Cooking Light, Sept 1993
Servings: 8
Categories: 5-10G Low Carb

4 lb beef brisket
1/2 tsp pepper
1 cup sliced onion -- separated into rings
1/2 cup chili sauce
3 tbsp splenda
2 cl garlic -- crushed
1 bottle beer
2 1/2 tbsp all-purpose flour
5/8 cup water
Black pepper -- (optional)
Halved tomato slices -- (optional)
Fresh parsley sprigs -- (optional)

Trim fat from brisket; place in a 13- x 9- x 2-inch 320x220x50mm baking dish. Sprinkle top of brisket with pepper; arrange onion rings over brisket. Combine chili sauce and next 3 ingredients; stir well, and pour over brisket. Cover and bake at 350°F-180°C for 3 hours. Uncover and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm. Pour 1-1/2 cups cooking liquid into a small saucepan. Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to cooking liquid. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
Serve gravy with brisket. Sprinkle with pepper, and garnish with tomato slices and parsley sprigs, if desired.

Per Serving (excluding unknown items): 746 Calories; 60g Fat (75.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 8 1/2 Fat; 0 Other Carbohydrates.