Brisket is an ideal make-ahead, slow-cooked main course that is perfect for the hectic back-to-school schedule. If you have a large crockpot slow cooker, this recipe can be easily adapted. Add fluffy mashed potatoes or buttered noodles and a side of fresh green beans, and dinner is ready!
INGREDIENTS:
4 lb. beef brisket
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup sliced onion rings, separated
1/2 cup chili sauce
3 tablespoons brown sugar
2 cloves garlic, crushed
12 ounces beer
2 1/2 tablespoons flour
1/2 cup + 2 tablespoons water
Salt and pepper
METHOD:
Trim fat from brisket; place in a 13 x 9 x 2-inch baking pan.
Sprinkle the top of the brisket generously with salt and pepper; arrange onion rings over the brisket.
Combine chili sauce, brown sugar, garlic, and beer. Pour over brisket. Cover and bake at 350°F for 3 hours.
Uncover and bake for an additional 20 minutes or until the brisket is tender. Remove the brisket and place it on a serving platter, reserving cooking liquid. Keep brisket warm.
Pour 1 1/2 cups of cooking liquid into a small saucepan. Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to cooking liquid. Bring to a boil and cook 2 minutes or until gravy is thickened, stirring constantly. Check for seasoning.
Serve gravy with brisket.
