"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lone Star Brisket in Chili Sauce and Beer Recipe

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This recipe for Lone Star Brisket in Chili Sauce and Beer, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 to 7-pound) beef brisket, trimmed
2 1/2 teaspoons seasoned salt
1 teaspoon pepper
2 garlic cloves, minced
2 medium-sized red onions, thinly sliced and separated into rings
2 celery ribs, chopped
1 (12-ounce) bottle chili sauce
1/4 cup water
1 (12-ounce) can beer

Directions:
Directions:
Sprinkle brisket with salt, pepper, and garlic. Place half each of onion rings and celery in bottom of a lightly greased roasting pan. Place brisket over vegetables, fat side up. Top with remaining onion rings and celery. Pour chili sauce and 1/4 cup water over top.
Bake at 300 for 1 1/2 hours, basting every 30 minutes. Pour beer over brisket. Tightly cover pan with double-layered heavy-duty aluminum foil, and bake 3 to 4 more hours.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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