There is something so comforting about a Sunday dinner. Watching football all day, while a large chunk of meat slowly falls apart in the oven, heats the house, and makes everything smell divine, could you want anything more out of a weekend?
This recipe passed the husband test, because it tastes great the first time, and still tastes good after it’s frozen and reheated two weeks later as leftovers. It intrigued me because I could not think of another time I’ve ever made a dinner without the use of olive oil or butter…fascinating!
Beef Brisket in Beer
*adapted from a really old issue of Cooking Light
- 1 (4 pound) beef brisket
- 1 onion, sliced and separated into rings
- ½ C tomato sauce
- 3 T brown sugar
- 2 cloves garlic, crushed
- 1 (12 oz.) bottle beer (we used Yuengling)
- 2 ½ T flour
- ½ C plus 2 T flour
Preheat oven to 350.
Trim fat from brisket, season with salt and pepper, place in a 13x9x2 baking dish.
Combine tomato sauce, brown sugar, garlic and beer in a bowl, and pour over brisket.
Cover the meat with parchment paper, and the pan with tinfoil (if the foil touches the meat it tastes tinny).
Bake, covered, for 3 hours.
Uncover, and bake for 20 more minutes.
Place the brisket on a serving platter, reserving the cooking liquid.
Pour the liquid in a small bowl. Place flour in a small bowl. Gradually add water, blending with a whisk, and add to cooking liquid. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring occasionally.
Serve gravy with brisket, and dig in!