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4 hours
Prep: 20 minutes
Cook: 3 hours
499 calories per serving view nutrition facts
8 servings
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| 2 1/2 | pounds | beef brisket | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | garlic powder | |
| 1 | bottle | beer | |
| 1/2 | cup | onion | diced |
| 1 | teaspoon | black pepper | |
| 1 | bottle | chili sauce |
Place beef brisket, fat side down, in deep roasting pan.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket.
Cover tightly and cook in slow oven for 3 hours.
Pour beer over brisket.
Increase oven temperature to moderate and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice Amadine.
Garnish with sliced tomatoes and parsley.
Slice brisket very thin and serve with hot cooking liquid.
| % Daily Value* | |
| Total Fat 39.0g | 59% |
| Saturated Fat 15.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 393mg | 16% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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If you were a leprechaun what would use for an umbrella? I’ll bet you never pondered that one huh? dd...
The directions are plan, simple and to the point. Thank you for making the directions very easy to follow :)
