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Tuesday, November 9, 2010

Brisket Slowly Cooked in Beer (Jessie and Steven, originally from Ed and Eva)

1 brisket to feed about 6 to 8
1 bottle beer
1 can tomato paste
1 chopped onion
2 peeled carrots cut in chunks
Salt and pepper to taste

Brown brisket fat side down briefly over hot flame on stovetop. Place the brisket fat side up and all remaining ingredients in ovenproof pan. Cook about 3 to 4 hours at 300oF. Cool and place in refrigerator overnight. Remove fat, reheat, slice and serve.

Stovetop pan
Ovenproof pot with lid

The longer cooking time will make the meat more tender.

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