Barbecue Beer Brisket by Cheryl Eveson


Beer Brisket

This recipe is from our good friend, Cheryl Eveson, of St. Petersburg, Florida.

Preparation: 1 hour 30 minutes New Family Recipe
Serves 4 to 6 persons Cheryl Eveson
  • 4 or 5 pound beef brisket
  • 1 jar chili Sauce
  • 1/2 cup packed brown sugar
  • 1 small onion, diced
  • 1 can flat beer (open and leave out for an hour)
  • 1 cup sliced mushrooms
  • 2 tablespoons Worcestershire Sauce
  • 6 tablespoons corn starch
  1. Place meat, fat side up, in Dutch oven or other oven-safe covered container.
  2. Combine all above ingredients, except corn starch, and pour over meat.
  3. Cook in 300°F. oven for 3 hours (can use crock pot - extend time to 4 hours).
  4. Remove meat, slice cross-grain very thin.
  5. Remove 1 cup of sauce and add corn starch, stir to mix well. Return to pot with other sauce and mix well.
  6. Return meat to pot and cook an additional 30 minutes.
  7. Serve over noodles or rice as main dish or on buns for a casual meal. Delicious either way.

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Latest revision done September 2014
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