Chil-Beer Brisket of Beef Over Wild Rice Amad
Yield
8 servingsPrep
20 minCook
3 hrsReady
4 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef brisket
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | bottle |
beer
|
*
|
| ½ | cup |
onions
diced |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | bottle |
chili sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef brisket
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | bottle |
beer
|
*
|
| 118 | ml |
onions
diced |
|
| 5 | ml |
black pepper
|
|
| 1 | bottle |
chili sauce
|
*
|
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 temperature to 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.
