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00:REM: BETA Beef Brisket in Beer

by Jane Berkowitz 

10: (1) 3-pound beef brisket
20: 1/2 teaspoon pepper
30: 1 yellow onion, sliced and separated into rings
40: 1/2 cup prepared chili sauce
50: 3 tablespoons brown sugar
60: 2 cloves garlic, crushed
70: (1) 12-ounce bottle beer
80: 2-1/2 tablespoons all-purpose flour
90: 1/2 cup plus 2 tablespoons cold water


100: REM: Preheat oven to 350 degrees. 
110: READ: Trim fat from brisket. 
120: READ: Place in a 13x9x2" baking dish. 
130: READ: Sprinkle brisket with pepper and arrange onion rings over top. 
140: READ: Combine chili sauce, brown sugar, garlic and beer,
and pour over brisket. 
150: READ: Cover and bake for 3 hours. 
160: READ: Uncover and bake an additional 20 minutes or until brisket is tender. 
170: READ: Place brisket on a serving platter, reserving cooking liquid. 
180: READ: Pour 1 1/2 cups of the liquid into a small saucepan.
190: READ: Place flour in a small bowl, gradually add cold water
while whisking until smooth. 
200: REM: (or place flour and cold water in tightly sealed jar and
shake vigorously until smooth) 
210: READ: Slowly add flour and water mixture to reserved meat juices
while stirring gently but constantly. 
220: READ: Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly. 
230: READ: Serve gravy with brisket and prepared wide egg noodles or roasted potatoes.
240: REM: Serves 4.

250: READ: Brisket so tender it melts in your mouth! I've made this with cheap beer and it turns out great, but I'm particularly fond of using an interesting beer, like a raspberry wheat, for a different and fun flavor.
I've also used hard apple cider (Woodchuck Granny Smith Apple Cider is especially good!).--Jane Berkowitz


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