Brisket of Beef
by Tony Theobald
A different take on beef brisket.If you have difficulty obtaining a plain beef brisket; you can substitute with a Corned Beef Brisket
- 4 lbs Beef brisket
- 1 large Onion,sliced thinly
- 1/4 cup Heinz Chili sauce
- 2 tablespoons Brown sugar
- 1 clove Garlic,minced finely
- 12 ounces Dark beer(we prefer Becks)
- 2 tablespoons All purpose flour
- 1/2 cup Water
1Trim all of the fat and silverskin from the brisket; season with salt and pepper(omit if using Corned Beef), and place in a 9×12″ baking dish.
2Cover the meat with the onion slices
3Combine chili sauce,brown sugar,garlic 7 beer. Pour over the brisket & cover toghtly with aluminum foil.Bake for 3 1/2 hours at 350 degrees.
4Remove the aluminum foil and bake uncovered for another 30 minutes.Baste the meat several times during his period.
5Remove the meat to a serving platter, and cover with foil. Skim any excess fat from the cooking liquid.Add enough water to make 1 cup.Pour the liquid in a small saucepan over medium heat. Make a slurry of flour by adding a small amount of water.Add to the liquid in the saucepan and bring to a boil, stirring constantly until it reaches gravy consistency
1Slice the meat thinly. Serve it with boiled Potatoes,Carrots,and small wedges of Cabbage.
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