May 16, 2007 Slow Cooked Beef Brisket

Easy Tastebud Delights

5.16 Edition (May 16, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Wednesday to you!

This recipe can be made ahead to take on a trip then reheat or if lots of company is expected. I've seen beef brisket on sale quite often and look forward to trying it. Enjoy!

Slow Cooked Beef Brisket

10 pounds untrimmed beef brisket
1 can beer
1 quartered, large onion
1 tsp. minced garlic
salt and fresh, cracked black pepper
2 bottles hickory flavoured barbecue sauce
1 cup molasses
2 tablespoons liquid smoke flavoring

1. Preheat oven to 250 degrees.

2. Place brisket in a large disposable or regular roasting pan. Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbecue sauce, molasses, and liquid smoke. Pour over the roast and cover pan with aluminum foil.

3. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

Serve main meal with potatoes, carrots and broccoli.

Slice thinly and serve on crusty rolls for a quick and filling lunch.

Makes 16 servings.

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