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3 hours
Prep: 10 minutes
Cook: 3 hours
505 calories per serving view nutrition facts
8 servings
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| 2 1/2 | pounds | beef brisket | |
| 1/2 | cup | onion | diced |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| 1/4 | teaspoon | garlic powder | |
| 1 | x | chili sauce | |
| 1 | bottle | beer | |
| 1 | x | wild rice amadine | |
| 2 | each | tomatoes | ripe, sliced |
| 1 | x | parsley sprigs |
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 temperatureto 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 395mg | 16% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 5% | Vitamin C | 8% | |
| Calcium | 2% | 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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I like to add a tsp of Nutmeg and a little less sugar.
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