Try this Sweet-And-Sour Brisket recipe, or contribute your own.
Suggest a better descriptionPreheat 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. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Serves 6 to 8. Bon Appetit October 1993
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 1 servings | ||
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Calories: 583 | ||
Calories from Fat: 76 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 6015.7mg | 207 % | |
Potassium 2062.9mg | 54 % | |
Total Carbohydrate 135.8g | 40 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 134.2g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 583
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