Southern Living magazine's Beef Brisket in Beer
Has a really nice flavor but I would suggest altering it a bit to suit your taste. Go lighter on the chili sauce or substitute tomato sauce if you don't prefer a spicy food. Definitely salt to taste as the recipe doesn't call for any salt.
Yield
12 servingsPrep
20 minCook
Ready
Ingredients
1 (4 pound) Beef Brisket or Rump Roast
1/2 Teaspoon Pepper
1 Large Onion, Sliced & Separated into Rings
1/2 Cup & 2 Teaspoons Chili Sauce
3 Tablespoons & 3/4 Teaspoon Brown Sugar
2-1/4 Cloves Garlic, Minced
3/4 Cup & 1 Tablespoon Light Beer
3 Tablespoon & 3/4 Teaspoon All Purpose Flour
Pepper
Garnishes: Tomato Slices, Fresh Parsley Sprigs
Ingredients
1 (4 pound) Beef Brisket or Rump Roast
1/2 Teaspoon Pepper
1 Large Onion, Sliced & Separated into Rings
1/2 Cup & 2 Teaspoons Chili Sauce
3 Tablespoons & 3/4 Teaspoon Brown Sugar
2-1/4 Cloves Garlic, Minced
3/4 Cup & 1 Tablespoon Light Beer
3 Tablespoon & 3/4 Teaspoon All Purpose Flour
Pepper
Garnishes: Tomato Slices, Fresh Parsley Sprigs
Directions
1) TRIM fat from Brisket, and cut Brisket in half. Sprinkle with ½ Tsp. Pepper.
2) PLACE Onion rings in bottom of a slow cooker; Top with Brisket.
3) STIR together Chili Sauce & next 3 ingredients; Pour over Brisket.
4) COVER & cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove Brisket, and set aside, reserving liquid in slow cooker.
5) REMOVE 1 Cup reserved liquid from slow cooker; Whisk in Flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened. Serve over Brisket. Sprinkle with Pepper and Salt to taste, if desired.
6) GARNISH, if desired.
