Wednesday, November 20, 2013

Peppered Beef Brisket in Beer

This recipe is from the cookbook Southern Living Easy Weeknight Favorites. I made it as listed, except I reduced the meat in half (I left the liquid the same to ensure it wouldn't dry out) I cooked it for 8.5 hours and it was so tender I had to pull it apaprt rather than cut it. I also used some of the drippings to mix with my flour instead of water. Prep time 10 minutes; Slow Cook 4 to 12 hours 1 large onion, sliced and separated into rings 1 four pound beef brisket; visible fat trimmed 3/4 teaspoon pepper 3/4 cup beer 1/2 cup chili sauce 3 tablespoons brown sugar 2 cloves garlic, crushed 3 tablespoons all purpose flour 3 tablespoons water Place onion rings in a 4-quart slow cooker. Sprinkle brisket with pepper. Place over onion rings in slow cooker, cutting in half if necessary to fit. Combine beer and next 3 ingredients and pour over brisket. Cover and cook on HIGH for 4 to 6 hours or LOW for 8 to 12 hours. Remove brisket to a serving platter, reserving juices in slow cooker. Combine water and flour, stirring well and slowly whisk into juices in slow cooker. Cook gravy uncovered on HIGH 5 minutes or until thickened, stirring often. Serve with brisket. Serves 10