| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Beef |
11 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef brisket |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Sliced onion, rings separate |
| 1/2 |
c |
Chili sauce |
| 3 |
tb |
Brown sugar |
| 2 |
|
Cloves garlic, crushed |
| 12 |
oz |
Beer |
| 2 1/2 |
tb |
Flour |
| 1/2 |
c |
+2T water |
|
|
Black pepper |
INSTRUCTIONS
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 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 1 1/2 c 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. (Serving size is 3 oz brisket and 3
T. sauce).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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