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Ingredientes
- 5 lb Brisket, lean, first cut
- 1/4 c. Water,
- 2 lrg Onions, peeled and sliced
- 4 stalk celery, cut in 1/2" slices
- 12 ounce Bottled chili sauce,
- 4 x Cloves garlic, peeled and minced
- 2 x Bay leaves,
- 1/2 c. Firmly packed brown sugar,
- 1/3 c. Dijon mustard,
- 1/4 c. Soy sauce,
- 1/4 c. Red wine vinegar,
- 3 Tbsp. Molasses,
- 12 ounce Beer,
- 1/2 tsp Paprika,
- Â Â Salt and pepper, to taste
- 4 x Potatoes, peeled and sliced, simmered for 15 mins
- 1 lrg Reynolds Oven Cooking Bag,
Direcciones
- Preheat the oven to 325 with the rack in the lower third but NOT in the bottom position. Place the brisket in the cooking bag, and place the bag in a shallow roasting pan large sufficient to hold it comfortably. Add in the water, onions, celery, chili sauce, garlic, bay leaves, brown sugar, mustard, soy sauce, vinegar, molasses and beer to the bag. Seal the bag and puncture the top in several places with a knife. Bake for 3 hrs.
- At the end of the cooking time, remove the pan from the oven and let the brisket cold slightly. Cut open the bag and remove the meat. Pour the sauce into a metal bowl.
- Throw away the bay leaves. Place the sauce in the refrigerator or possibly freezer till cool and the fat congeals on top. Slice the meat and chill till ready to serve.
- Skim the fat off the sauce, then place the sauce and the meat in a casserole or possibly heatproof serving dish. Add in the paprika and the precooked potatoes, coer and reheat on top of the stove or possibly in the oven at 400 for 20 min. Add in salt and pepper to taste.
- This can be made the day before. Slice the meat, cover and chill.
- Before reheating skim the hardened fat off the cooking liquid. Layer the meat and liquid in a pan, cover and heat in a 350 oven for 30 min or possibly till warm. Using the same method, this can be frzn. Consider freezing in single-serving portions.
- iiiii Notes: Do not be put off by the long list of ingredients. Once you're done shopping, there isn't much work to do. The preparation is straightforward, the cleanup almost non-existant (due to the use of a cooking bag), and the result is delicious. This makes a lot, that is good because you'll be glad for any leftovers. Brisket sandwiches, hash e yum!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 93 | 28% |
| Total Fat 10.36g | 13% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 682mg | 28% |
| Potassium 882mg | 25% |
| Total Carbs 26.84g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 13.46g | 9% |
| Protein 30.03g | 48% |
