Beef Brisket in Beer Review

[hka]

I just made the Beef Brisket in Beer yesterday and it was wonderful!! It's in the Cooking Light Complete Cookbook. What was so great, besides the flavor, was that the preparation was very little and it cooks for three hours. So, I put it on around 2:30 and by 5:30 dinner was done! http://www.cookinglight.com/bbs/biggrin.gif Well, besides the sides I made. Anyway, I'd highly recommend this recipe. We didn't even need to use a knife as the meat was SOOOO tender. A fork was just fine to use.

[kwormann]

COuld you post it, and do you think it would work with other meat? Pork, turkey?

TIA

Kim

[hka]

Hi Kim,

I apologize for just posting this but I just saw your response this evening when I was searching for something. http://www.cookinglight.com/bbs/biggrin.gif Here is the recipe. I don't see why you couldn't use other types of meat. I say, give it a whirl! http://www.cookinglight.com/bbs/smile.gif

1 (4-pound) beef brisket
1/2 tsp black pepper
1 cup sliced onion, separated into rings
1/2 cup chili sauce
3 tbls brown sugar
2 garlic cloves, crushed (I used the garlic press)
1 (12oz) beer
21/2 tbls all-purpose flour
1/4 tsp salt
1/2 cup plus 2 tbls water
Black pepper (optional)

1. Preheat oven to 350.
2. Trim fat from brisket; place in a 13x9-inch baking dish. Sprinkle top of brisket with 1/2 tsp pepper; arrange onion rings over brisket.
3. Combine chili sauce, brown sugar, garlic, and beer, and pour over brisket. Cover, and bake at 350 for 3 hours. Uncover, and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.
4. Pour 11/2 cups cooking liquid into a small saucepan. Place flour and salt in a bowl. Gradually add water, blending with a whisk; add to saucepan. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
5. Serve gravy with brisket. Sprinkle with pepper, if desired. Yield: 11 servings (serving size: 3 ounces brisket and 3 tablespoons gravy).

Calories 229 (27% from fat); Fat 6.9g (sat 2.3g, mono 3.1g, poly 0.3g); Protein 30.7g; Carb 9.7g; Fiber 0.5g; Chol 82mg; Iron 3mg; Sodium 326mg; Calc 18mg

[Hoosier65]

I made this last week after reading you rave review and I agree it is very good! I will be making it again.

[ElinorC]

I made this recipe this week and it was excellent! The meat was very tender and the sauce was wonderful especially the second day! It would be a great recipe in a crockpot also.

[hannah]

I know this post is old but I need help making a brsiket and this sounds like a great recipe. My question is are there any suggestions for the chili sauce...is this tobasco? Or is there something better (my dh doesn't like tobasco). Also, does the chili sauce make it too spicy?

[Linda in MO]

Originally posted by hannah
I know this post is old but I need help making a brsiket and this sounds like a great recipe. My question is are there any suggestions for the chili sauce...is this tobasco? Or is there something better (my dh doesn't like tobasco). Also, does the chili sauce make it too spicy?

Look for Heinz chili sauce. I think it might be by the ketchups. It's not hot sauce.

[hannah]

Thanks, Linda! I would never have known Heinz makes a chili sauce :)

[bobmark226]

Another oldie from a relative newbie...

I did this over the weekend after a weeklong search for a brisket in NYC, of all places. Apparently all the briskets are going to delis for corning or the cut has lost its popularity. Couldn't find it at several markets, tried a few butchers and finally found it at a gourmet market at around six dollars a pound.

Anyway, I liked the brisket itself and the no brainer preparation, but didn't care for the chili-beer "gravy" at all. I'd like to find a more traditional beef stew flavor for the next time around. In fact, it was much better in sandwiches the next day or even more so last night combined with the potato pancakes from the latest issue of "Everyday Food."

Probably won't make it again this way, though....

BOB

[Searcher]

Bob, I don't know if you have a Sam's or Costco near you but they always have huge briskets that you can cut into halves or even thirds for around $12.
Our usual way of cooking a brisket is to line a pan with foil, or you can use an oven bag and I'm considering trying this in the crockpot soon, too. I lay the brisket in the foil, salt and pepper it, add some paprika (as much as you like). Slice two small onions into rings, separate them and place on top of the meat. I often add more paprika on top of the onions. I pour dry sherry over the whole thing, probably 3/4 - 1 cup and add a bit of water. Close the foil tightly, add a lid if your dish or pan has one, and bake at 400º for about 4 hours. The meat falls apart and, adding a bit of cornstarch and water or flour and water to the drippings makes a delicius gravy. I do check on it from time to time, adding more water or sherry or both when necessary.

[Lrimerman]

I may have to try this recipe. The brisket I make is my MIL's recipe and it is very good, but I would like to try something else too. She just slices up lots of onions and lays the rings in the bottom of a foil covered roasting pan to make it like a rack, then you salt and pepper the meat and lay fat side up and pour 3 cans (depending on size of brisket) of Manishewitz Tomato Mushroom Sauce over the top and a little water. Cook for 3-3 1/2 hours at 325 degrees F. This is for about a 3-5 lb brisket.

It is really easy and really good, I sometimes put chopped carrots and potatos around the meat as it cooks.

Lisa