Beef Brisket in Beer
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef brisket
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
onions
sliced rings, separated |
|
| ½ | cup |
chili sauce
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 12 | ounces |
beer
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
water
+2 T |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef brisket
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
onions
sliced rings, separated |
|
| 118 | ml |
chili sauce
|
|
| 45 | ml |
brown sugar
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 346.8 | ml/g |
beer
|
|
| 38 | ml |
all-purpose flour
|
|
| 118 | ml |
water
+2 T |
|
| 1 | x |
black pepper
|
*
|
Directions
Trim fat from brisket; place in a 13- x 9- x2-in 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 350℉ (180℃) for 3 hours.
Uncover and bake an additional 20 min or until brisket is tender.
Place brisket on a serving platter, reserving cooking liquid.
Set brisket aside, and keep warm. Pour 1½ cup cooking liquid into a sm saucepan.
Place flour in a sm bowl. Grad add water, blending with a wire whisk; add to cooking liquid.
Bring to a boil and cook 2 min or until gravy is thickened, stirring constantly.
Serve gravy with brisket. Sprinkle with pepper, and garnish with tomato slices and parsley springs, if desired.
