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Posed with a beer challenge, my initial feeling was to come up with a good brisket recipe, as nothing is as tenderizing to a brisket as some beer. I played around with some of my favorite ingredients until it was right. I hope you enjoy as much as we did.
4- to 6-pound (1.5- to 3-kilogram) brisket
1 large onion, sliced in rings
1 (12-oz./355-ml.) can beer
1 (12-oz./355-ml.) bottle chili sauce
1/4 cup cider vinegar
2 tablespoons Gefen Honey
1 tablespoon beef bouillon
1/2 cup water
1/2 teaspoon coarsely ground Gefen Black Pepper
4 cloves garlic, crushed, or 4 cubes Gefen Frozen Garlic
1 bay leaf
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Rinse brisket and place in a 9- x 13-inch baking dish (or larger as necessary). Cover entire roast with onion slices.
In a medium-sized bowl, mix together all remaining ingredients. Pour over meat.
Cover baking dish tightly with aluminum foil and bake three and a half to four hours. Brisket should be fork tender. Allow to cool. Remove bay leaf. Slice and serve.
Food Styling: Tehila HobermanPhotography: Daniel Lailah
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Beer brisket Can you replace the chili sauce with hot(cayenne pepper) sauce?
Thanks
If you mean something like red hot, you can, but it will obviously be very very spicy.
Beer Brisket I made this delicious recipe for Shabbos. It was devoured by our guest. It is full of exciting flavor. I would recommend using second cut brisket as it would come out more moist.
Thanks!
I absolutely love this recipe! so easy and delicious
Nothing like beer in meat! Such a good tenderizer.