Receta Alane's Best Brisket
This is a very good brisket recipe. I have made this twice
now. The first time I did mine in the oven and the second time I used the same method
below but I made my brisket in the slow cook. Regardless of what you do the
recipe will turn out fantastic?
Make sure you use a beer that you like because
this recipe takes on a very strong beer flavor. I used a light beer but if you like
the dark beer flavor than try that.
I found the slow cooker to be much easier
and less work than using the oven, but with the slow cooker my meat fell to
pieces as you can see from the picture but in the oven it keeps its form
nicely. The slow cooker meat was stringy because no matter how hard I tried to
cook it the entire brisket fell to pieces. Delicious and easy! What more could
you ask for?
- 1 (4 pound) beef brisket
- 1 large onion, sliced
- 2 (14.5 ounce) cans
- beef broth
- 2 (15 ounce) cans
- French onion soup
- 2 (12 fluid ounce)
- cans or bottles beer
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place a large roasting pan over medium-high heat and sear
beef brisket, fat side down at first, until browned on all sides, about 3
minutes per side. Remove brisket and set aside.
Place onion slices into the bottom of the roasting pan; pour
1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
Lay the brisket into the roasting pan; pour remaining cans
of beef broth, French onion soup, and beer over the brisket. Cover the roasting
pan with a lid.
Bake in the preheated oven for 3 hours. Remove from oven and
let stand for 30 minutes.
Remove cooled brisket from roasting pan and wrap tightly in
aluminum foil. Pour pan juices and onion into a food storage container and
cover tightly with a lid. Refrigerate beef and pan juices overnight.
The next day, preheat oven to 350 degrees F (175 degrees C).
Pour pan juices and onion into a 9x13-inch baking dish.
Unwrap the brisket, cut away any visible fat, and slice
thinly across the grain of the meat. Place brisket slices into the pan juices.
Return to oven and bake until pan juices are thickened and
meat is hot, about 45 more minutes.
Original Recipe Source
Number of Servings: 7 (fat removed)
396 calories per serving
24 carbs
8
grams of fat
51 protein
2
sugar
*Nutritional information found on www.myfitnesspal.com this
information will vary based on the products you use.*
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