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!
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
Trim fat from brisket; place in a 13 x 9 x 2 inch baking pan.
Sprinkle top of brisket generously with salt and pepper; arrange onion rings over brisket.
Combine chili sauce, brown sugar, garlic and beer. Pour over brisket. Cover and bake at 350°F for 3 hours.
Uncover and bake an additional 20 minutes or until brisket is tender. Remove brisket and place on a serving platter, reserving cooking liquid. Keep brisket warm.
Pour 1 1/2 cups cooking liquid into small saucepan. Place flour in 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.