Love beef and beer? This recipe is a delicious combination of the two. Beef Brisket is slow-cooked in beer and served with a tangy mustard sauce.
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.
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 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.
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.
Meanwhile combine Mustard Sauce ingredients in small bowl. Stir in 2 tablespoons thickened cooking liquid.
Carve Brisket diagonally across the grain into thin slices. Pour remaining onion mixture over beef. Serve with Mustard Sauce.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 279 Calories; 9g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 62mg Cholesterol; 728mg Sodium; 1g Total carbohydrate; 36g Protein; 3.2mg Iron; 5.2mg Niacin; 0.4mg Vitamin B6; 2.6mcg Vitamin B12; 8.6mg Zinc; 36.4mcg Selenium; 0.8g Fiber.