Pam's Mom's Brisket
Nutrition
Calories: 977 kcalCarbohydrates: 17 gProtein: 77 gFat: 73 gSaturated Fat: 31 gCholesterol: 255 mgSodium: 399 mgFiber: 6 gSugar: 8 gVitamin A: 4.25 IUCalcium: 64 mgIron: 14 mg
Ingredients
- 1 pkg dry onion soup mix prepared
- 3 med onions thinly sliced
- 2 stalks celery sliced
- 1 cup bottled chili sauce
- 1 whole lager beer bottle
- 1/2 cup water
- 5 lb beef brisket or 6 lbs short ribs trimmed of external fat
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 350°F.
- Flavor Step - Combine the ingredients in a large Dutch oven with a cover or a covered casserole. Put the meat in and spoon some of the sauce over the top.
- Cover the pot and bake in the center of the oven for 2-1/2 to 4 hours. Check the meat after 2-1/2 hours to see if it's forktender. If not, cook until done.
- Ideally, you should refrigerate the meat and sauce overnight, remove the congealed fat, then slice and reheat the meat in the sauce. Or you can degrease the sauce, taste for salt and pepper, slice the meat, and serve it in the sauce immediately. If the sauce seems too thick, dilute it with a little water or stock.