This brisket and beer dish turns out so tender and juicy — no knife required!
Ingredients
- 1 , 4 pound
- salt to taste
- 1 large onion , sliced
- 1 , 12 fluid ounce
- 1 tablespoon brown sugar
- 1 cube beef bouillon
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- 0.25 teaspoons dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Season brisket with salt and place in a baking dish. Cover entire roast with onion slices.
-
3
In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic, bay leaf, and thyme. Pour over the roast. Cover with aluminum foil.
-
4
Bake for 4 hours in the preheated oven. The brisket should be fork-tender.
-
5
Mix together cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve brisket.
Nutrition Facts
Per serving
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