| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3-4 lb) brisket |
| 3 |
md |
Onions; sliced |
| 1 |
cn |
(12-oz) beer |
| 1 |
tb |
Brown sugar |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Thyme |
| 4 |
|
Whole peppercorns |
| 1 |
|
Bay leaf |
| 1 1/4 |
c |
Liquid |
| 1/4 |
c |
Cold water |
| 2 |
tb |
Flour |
|
|
Salt & pepper to taste |
INSTRUCTIONS
GRAVY
Season meat with salt and pepper; place meat in a baking dish. Cover with
onion slices. Sprinkle lightly with a little salt. In a bowl combine beer,
brown sugar, garlic, thyme, peppercom and bay leaf. Pour over meat. Cover
with foil and bake in a 350 degree oven for 3-1/2 to 4 hours.
To make gravy, skim fat from pan juices, measure juices and add water
necessary to make 1-1/4 cup liquid. Pour into saucepan; blend cold water
and flour; stir into pan juices. Cook until bubbly. Season with salt and
pepper to taste. Slice meat across the grain. This brisket may be used for
sandwiches or may be served cold -- makes a hearty meat to serve 8 to 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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