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Brisket made with gluten-free beer

Posted Feb 10 2010 6:25pm

One of my favorite foods when I was growing up was brisket.  The smell when you walked in the house was divine and you always knew something special was waiting for you at dinner.  I still make the same recipe that my mother used to make with a few slight alterations due to the gluten-free diet and our current tastes.

This is one of the easiest meals you might ever prepare.  If you are squeamish about trimming the fat off your meat, have your butcher prepare your brisket for you.  I find the best deals on brisket are at Costco or Sam’s Club.  Purchase first cut brisket so you don’t get excess fat and extra “flaps” of meat.  The meat I get is always delicious and great quality and I don’t spend a fortune for the meal.  Also, you end up cutting alot of fat off this meat before you cook it.  If you paid a lot for the meat you will be disappointed when you throw away a large portion before you ever cook the meat.  Serves 4-6 people.

Ingredients
Approximately 4-5+ pounds of brisket, trimmed of excess fat
1 small bag baby carrots
1 small yellow onion, sliced thinly
6 red potatoes, sliced in half
1/2 bottle gluten-free beer
1 bottle Heinz Chili Sauce
1/2 package gluten-free onion soup mix (I use 2 Tablespoons of Lieber’s Onion Soup Consomme)
black pepper to taste

Trim brisket of excess fat.  Place meat in a dutch oven or heavy metal pan that can be placed in the oven.  Pour beer over brisket.  Let sit and marinate for 15 mintues.  Sprinkle with pepper and onion soup mix.  Place onions around edges of brisket.  Pour chili sauce over meat and onions.

Take bottle from chili sauce and fill half way with luke warm water.   Pour the water around the edges of the brisket (so you aren’t removing the sauce from the top of the meat) until there is water 3/4 of the way up the edge of the meat.  Don’t fully submerge the meat.

Add the carrots and potatoes around the edges of the meat.  Cover pan and bake at 325 for 3.5-4 hours or until meat is very tender.  After 2.5  hours you may need to add more water if your water is evaporating.  I rarely need to add water but keep checking it.

Slice it on a diagonal in thin slices against the grain and enjoy.  This is best made the day before so you can refrigerate it overnight and remove any excess fat before slicing the meat.

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