Chili-Beer Brisket of Beef
Yield
3 servingsPrep
15 minCook
3Ready
3Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef brisket
|
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 12 | ounces |
chili sauce
|
|
| 12 | ounces |
beer
|
|
| Garnishes | |||
| 2 | medium |
tomatoes
|
|
| 6 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef brisket
|
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1.3 | ml |
garlic powder
|
|
| 346.8 | ml/g |
chili sauce
|
|
| 346.8 | ml/g |
beer
|
|
| Garnishes | |||
| 2 | medium |
tomatoes
|
|
| 6 | x |
parsley sprigs
|
*
|
Directions
Place beef brisket, fat side down, in crockpot.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket. Crockpot on low for 3 hours.
Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes.
Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid.
Garnish with sliced tomatoes and parsley.
Surround with Wild Rice Amadine.
