ROAST BRISKET OF VEAL WITH ONION GRAVY: Daily Diabetic Recipe

ROAST BRISKET OF VEAL WITH ONION GRAVY

Yield: 5 servings (1-lb of cooked meat will yield about 5 servings)
Source:"The New Family Cookbook for People with Diabetes"

INGREDIENTS
- 2 medium onions, sliced and separated into rings
- One 3-to 3-1/2-pound veal brisket, well trimmed
- 1/2 teaspoon freshly ground pepper
- 1 cup chili sauce
- One 12 ounce bottle or can of beer

DIRECTIONS
Heat the oven to 325 degrees F.
Prepare a roasting pan with nonstick pan spray.

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.

Cover and roast until the veal is fork tender, about
2-1/2 to 3 hours, basting with the pan juices several times.

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.

Thinly slice brisket across the grain;
pour 1/4 cup of onion gravy over each serving.

Nutritional Information Per Serving (About 3 ounces):
Calories: 162, Fat: 3 g, Cholesterol: 90 mg, Sodium: 308 mg,
Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat