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Meat
Beef
Standing Rib Roast  
Southwest Casserole  
Beer & Onion Brisket  
Chili con Carne  
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Beer & Onion Brisket

Contributed by: Melinda

Yeah...you could do this without using the packaged stuff, but this is just so easy and absolutely delicious.

3-4 lb brisket
3 medium onions, sliced thin and 1 tbl onion powder or granules
     or
1 1/2 packages Lipton Onion Soup mix
1 bottle beer (dark is great, but ale works fine too)
1/2 cup beef broth
1 tbl Kitchen Bouquet (Optional)
Ground black pepper
1 tbl Dijon mustard
    Use a pan into which the brisket fits nearly edge to edge. Braising requires enough liquid around the meat to keep it moist.
  • Heat oven to 300
  • Rinse room temperature brisket and pat dry with paper towels
  • Place into baking dish and sprinkle with onion soup mix
  • Pour beer over top
  • Add beef broth mixed with optional Kitchen Bouquet evenly around edge
  • Cover tightly with foil and place in oven for about 2 1/2 to 3 hours
  • Remove brisket to a platter and cover lightly to keep warm
  • Pour pan juices into a saucepan, stir in dijon mustard and bring to a boil
  • Reduce slightly and thicken with cornstarch if desired
  • Slice brisket against the grain in thin slices
  • Spoon a small amount of sauce over the top and serve remaining sauce on the side

    I often use a 13 x 9 inch baking dish for this and then transfer the cooking liquid to a medium saucepan to make the sauce.

    Questions about this recipe?

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