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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Beer Beef Brisket with Mustard Sauce
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Ingredients: |
| 1 |
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boneless beef brisket, flat cut (2-1/2 to 3-1/2 pounds) |
| 1 |
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tablespoon olive oil |
| 1 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 2 |
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large onions, chopped |
| 1 |
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bottle (12 ounces) beer or pale ale |
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Mustard Sauce: |
| 1/2 |
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cup Dijon-style mustard |
| 2 |
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tablespoons chopped fresh parsley |
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Instructions: |
| 1. |
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Heat oil in large stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper. |
| 2. |
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Add onions to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Return brisket, fat side up, to stockpot. Add beer. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender. |
| 3. |
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Remove brisket; keep warm. Skim fat from cooking liquid. Increase heat and bring cooking liquid to a boil. Reduce heat and cook 15 to 20 minutes or until mixture is thickened and reduced by half. |
| 4. |
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Meanwhile combine Mustard Sauce ingredients in small bowl. Stir in 2 tablespoons thickened cooking liquid. |
| 5. |
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Carve brisket diagonally across the grain into thin slices. Pour remaining onion mixture over beef. Serve with Mustard Sauce. |
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| Makes 6 to 8 servings. |
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| | | | | Nutrition information per serving: 279 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 62 mg cholesterol; 728 mg sodium; 10 g carbohydrate; 0.8 g fiber; 36 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.2 mg iron; 36.4 mcg selenium; 8.6 mg zinc. |
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