Roast Brisket of Veal With Onion Gravy

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: 3 hrs 15 mins
• Serves: 5
• Yields: 5 Servings cooked meat

Ingredients

• 2  medium onions, sliced and separated into rings
•  veal brisket, well trimmed, 3 pound to 3-1/2-pound
• 1⁄2 teaspoon fresh ground pepper
• 1  cup chili sauce
• 12  ounces beer (bottle or can)

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.