4 lb beef brisket
1/2 tsp pepper
1 cup sliced onion, rings separate
1/2 cup chili sauce
3 tbsp brown sugar
2 cloves garlic, crushed
12 oz beer
2 1/2 tbsp flour
1/2 cup +2t water
1 black pepper
Directions
Trim fat from brisket; place in a 13- x 9- x2-in baking dish.
Sprinkle top of brisket with pepper; arrange onion rings over brisket.
Combine chili sauce and next 3 ingredients; stir well, and pour over
brisket. Cover and bake at 350 for 3 hours. Uncover and bake an
additional 20 min or until. brisket is tender. Place brisket on a
serving platter, reserving cooking liquid. Set brisket aside, and
keep warm.
Pour 1 1/2 c cooking liquid into a sm saucepan. Place flour in a sm
bowl. Grad add water, blending with a wire whisk; add to cooking
liquid. Bring to a boil and cook 2 min or until gravy is thickened,
stirring constantly.
Serve gravy with brisket. Sprinkle with pepper, and garnish with
tomato slices and parsley springs, if desired. (Serving size is 3 oz
brisket and 3 T. sauce).
Servings: 11 servings
Beef Brisket In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beer; Beverages; Meat
The History of Recipes
We can follow the history of meal recipes far back into distant history, in fact as far back into recorded history as early Egypt, and possibly even further. Having said that, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later, we find a couple of books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich people of that time. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new foods and spices led to an increase in manuscripts on cooking, most of which still exist in academic collections. For the centuries that followed, the powerful and rich strove to serve the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes to help cooks of their time. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Beef Brisket In Beer recipe.
