"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

Beef Brisket in Beer Recipe

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This recipe for Beef Brisket in Beer, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


5 lbs. beef brisket
2 t. Lawry's salt
1/4 t. Lawry's pepper
2 onions, sliced
4 ribs celery, chopped
1 c. chili sauce (Bennet's)
1 (12 oz.) can Heinekin beer
2 T. dark brown sugar
2 cloves garlic, crushed

Place beef in roaster, fat side up. Season with salt and
pepper and top with sliced onions and celery.
chili sauce, beer, brown sugar, and garlic and pour
meat. Cover and bake at 325 degrees for 3 1/2 hours,
basting often. Uncover and bake another 30 to 45

Can be made a day ahead, degreased and reheated.
Makes great sandwiches, served with horseradish. Also
good sliced and served in flour tortillas with avocado,
cheese, sour cream and tomatoes.

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