I developed this recipe for Beer Braised Brisket in an attempt to replicate the delicious brisket made by a friend’s mother. It's an easy fill up your tummy dish that goes great with mashed potatoes.
Prep time: 20 minutes. Roasting Time 4 hours)
3-4# Boneless Beef Chuck Steak or “Pot Roast”
1 onion, cut up in large chunks
6 garlic cloves, coarsely chopped
¼ teaspoon freshly ground black pepper
1 (12 ounce) bottle of beer (any kind will do)
2 teaspoons cornstarch
1 (14 ounce) can diced tomatoes
1 Tablespoon red wine vinegar
2 teaspoons beef bouillon
1 Tablespoon Worcestershire sauce
1. Place a 3’ long piece of heavy duty foil on top of a large roasting pan (I use a 17x12x2” pan). Loosely form the foil to the bottom of the pan with the rest of the foil hanging over the sides.
2. Put the steak in the foiled lined pan.
3. Pour the undrained canned tomatoes in medium saucepan, add the cornstarch and stir well until the cornstarch is completely dissolved. Add the rest of the ingredients to the sauce pan (it may foam when you add the beer) and cook over medium high. Stir and cook until the mixture comes to a boil and thickens. Pour the mixture over the meat.
4. Bring sides of foil together so that there is a 4-5 inch air pocket between the food and the inside of the foil and seal edges very tightly. The edges should be brought together and crimped so that steam cannot escape. Bake at 350° for 4 hours (yes that long).
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