| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Coors, Meats, Main dish, Bob’s | 10 | Servings | |
INGREDIENTS
| 1 | 3 to 4 lb beef brisket | |
| 3 | Medium onions-sliced | |
| 1 | 12 0z can Coors beer | |
| 1 | tb | Brown sugar |
| 2 | ts | Instant beef bouillon granul |
| 4 | Whole black peppercorns | |
| 1 | Clove garlic | |
| 1 | Bay leaf | |
| 1/4 | ts | Dried thyme, crushed |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
Trim fat from brisket. Season meat with a little salt and pepper. place in baking pan; cover with onion. Reserve 1/3 cup Coors. Combine remaining Coors, brown sugar, bouillon granules and spices; pour over meat. Cover with foil. Bake at 350 degrees for 3 to 3-1/2 hours or till meat is tender. Remove meat. Skim off fat from pan juices;remove bay leaf. In saucepan cook juices down to 2 cups. Combine reserved Coors and flour;stir into pan juices. Cook and stir till thickened. Cook 1 to 2 minutes more. Season to taste. Slice meat across the grain;pass gravy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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