STREAMING NOW: Tia Mowry At Home

Roast Brisket of Veal With Onion Gravy

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From: "The New Family Cookbook for People with Diabetes" Yield: 5 servings (1-lb of cooked meat will yield about 5 servings) Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat”
READY IN:
3hrs 15mins
SERVES:
5
YIELD:
5 Servings cooked meat
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 325 degrees F.
  2. Prepare a roasting pan with nonstick pan spray.
  3. Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
  4. Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
  5. Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
  6. Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
  7. Serve with roasted or mashed potatoes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: