Chil-Beer Brisket of Beef Over Wild Rice Amadine

3 hours Prep: 10 minutes Cook: 3 hours

505 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2 1/2	pounds	beef brisket
1/2	cup	onion	diced
1	teaspoon	salt
1	teaspoon	black pepper
1/4	teaspoon	garlic powder
1	x	chili sauce
1	bottle	beer
1	x	wild rice amadine
2	each	tomatoes	ripe, sliced
1	x	parsley sprigs

Directions

Place beef brisket, fat side down, in deep roasting pan.

Sprinkle brisket with onion, salt, pepper and garlic powder.

Pour chili sauce over brisket.

Cover tightly and cook in slow oven for 3 hours.

Pour beer over brisket. Increase oven temperatureto moderate and continue cooking, covered, 30 minutes.

Place brisket on large serving platter and surround with Wild Rice Amadine.

Garnish with sliced tomatoes and parsley.

Slice brisket very thin and serve with hot cooking liquid.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 184g

Amount per Serving

Calories 505 69% of calories from fat

	% Daily Value*
Total Fat 39.0g	59%
Saturated Fat 15.0g	76%
Trans Fat 0.0g
Cholesterol 131mg	44%
Sodium 395mg	16%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 35.0g	70%

Vitamin A	5%		Vitamin C	8%
Calcium	2%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to steve

Last Recipes Viewed

Recipe Bite

Peas in a Pod

by Mark R. Vogel

Gregor Johann Mendel (1822-1884) was an Austrian monk famous for his seminal work in genetics. He uncovered a series of...

Member Review

Banana-Sour Cream Coffee Cake

I made this for my son today. He loves it and it was east to do. I made it in the bundt pan and it turned out great!!! I will definitely be making this again and passing the recipe on to others. pam yuhanick salem ohio