Brisket With Gravy
1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.
Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef.
Recipe found here: Brisket With Gravy