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Jan 5, 2010

Sweet and Sour Brisket

Sweet and Sour Brisket


1 12-ounce bottle beer

1 cup packed canned whole-berry cranberry sauce

1/2 cup catsup

2 tablespoons olive oil

1 4- to 5-pound flat-cut beef brisket

1 large onion, sliced

Preheat oven to 350F. Combine beer, cranberry sauce and catsup in

medium bowl and set aside. Heat olive oil in heavy large Dutch oven

over high heat. Season brisket with salt and pepper. Add brisket to

Dutch oven and sear until brown, about 5 minutes per side. Transfer

brisket to plate. Add sliced onion to same pot and saute until soft

and brown, stirring and scraping bottom of pot frequently, about 8

minutes. Place brisket on onions. Pour beer mixture over brisket.

Bring liquids to boil. Cover pot tightly. Transfer to oven and bake

until brisket is tender, about 3 hours. Let brisket cool 30 minutes

before serving.

Spoon fat from top of gravy. Transfer brisket to cutting board.

Thinly slice brisket across grain. Return brisket to gravy.