Beer-Braised Brisket with Onions

2 T. Vegetable Oil
1 beef brisket, about 48 oz fat trimmed
5 Peppercorns
3 cloves garlic
1 12 oz bottle beer
1 large carrot chopped
1 onion, sliced
1 cup low sodium beef broth
1 bay leaf
1 t. cornstarch
2 T. cold water

Heat the oil in a large skillet over medium high heat; add the brisket. Cook, turning, until brown on each side, about 3-5 mins. per side. Transfer the meat to a slow cooker. Add the peppercorns, garlic, beer, carrot, onion, beef broth and bay leaf. Cover cook on low heat until meat is fork tender 7-9 hours. Transfer the meat to a cutting board; cool. Skim fat off cooking liquid. Strain liquid trough a strainer; discard the solids. Reserve 2 cups of liquid. Transfer the liquid to a medium saucepan. Heat to a boil over medium high heat, 2 to 3 minutes. Lower the heat to a simmer: Meanwhile, mix cornstarch and cold water to a small bowl; stir to dissolve cornstarch. Whisk cornstarch mixture into the saucepan; cook whisking, until the sauce thickens, 2 minutes. Slice the meat across the grain into thin slices. Transfer to platter.
Serve with sauce.
*Tribune calorie count +216 Cal, 9 g fat, 3 g saturated fat, 64 mg cholesterol, 0 g. Carbs, 31 g priotein, 56 mg sodium 0 fiber.


Number of Servings: 12

Recipe submitted by SparkPeople user GRANNY2.