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    Beef Brisket in Beer


    Source of Recipe


    Cooking Light, Sept 1993, page 86

    List of Ingredients




    4 pounds beef brisket
    1/2 teaspoon pepper
    1 cup sliced onion -- separated into rings
    1/2 cup chili sauce
    3 tablespoons brown sugar
    2 cloves crushed garlic
    1 bottle beer
    2 1/2 tablespoons all-purpose flour
    10 tablespoons water
    Halved tomato slices
    Fresh parsley sprigs

    Recipe



    Trim fat from brisket; place in a 13- x 9- x 2-inch 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 350ºF 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. Yield: 11 servings

 

 

 

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