Beef Brisket with Beer and Onions
- Place brisket in a 3-quart rectangular baking dish. Top with onion and sweet pepper.
- In a bowl combine beer, chili sauce, brown sugar, horseradish, garlic, salt, and pepper; pour over meat. Cover dish tightly with foil.
- Bake in a 350 degree F oven about 3-1/2 hours or until meat is tender. Remove meat and vegetables to a platter; keep warm.
- Pour 2-1/4 cups of the cooking liquid into a saucepan; bring to boiling. Stir together water and flour until well blended; stir into saucepan mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Thinly slice brisket across the grain; serve with gravy. Makes 10 servings.
From the Test Kitchen
Place onion and sweet pepper in the bottom of a 3-1/2- to 6-quart cooker, then top with the brisket. Combine sauce ingredients and pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat and vegetables to a platter; keep warm. Prepare gravy as directed above.
The night before serving, you can layer the meat, vegetables, and sauce in the baking dish or in your crocker cooker if it has a removable liner; cover, then chill up to 24 hours. Cook in crockery cooker. Prepare gravy as above.
Nutrition Facts (Beef Brisket with Beer and Onions)
- Per serving:
- 355 kcal ,
- 15 g fat
- (5 g sat. fat ,
- 109 mg chol. ,
- 561 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 36 g pro.