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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Chili sauce, brown sugar and garlic season this robust beef brisket from Margaret Haugh Heilman of Houston, Texas. Topped with tender onions and served with a slightly sweet gravy, the entree tastes special enough for company. Ingredients:
1 fresh beef brisket (about 4 pounds) |
1/2 teaspoon pepper |
1 large onion, thinly sliced and separated into rings |
1 can (12 ounces) beer or nonalcoholic beer |
1/2 cup chili sauce |
3 tablespoons brown sugar |
2 garlic cloves, minced |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.
2. Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
3. Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
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