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Main Dishes

Brisket by Mike Nohl - 1998
​​​​​​​​​​Recipe courtesy of Mike Nohl

INGREDIENTS
  • 1 3-4 pound whole beef brisket, well-trimmed
  • 8 ounces  mushrooms -- sliced
  • 1 large onion, cut into thin slices
  • 2 green peppers, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 teaspoon  pepper
  • 1 teaspoon  caraway seed
  • ¼ cup  brown sugar
  • ½ cup  water
  • 14 ounces  beer
  • 14 ounces  ketchup

PREPARATION
Place brisket, fat side up, in a 9x13 pan. Place mushrooms around the 3 to 4 pound well-trimmed whole beef brisket (hereafter referred to as "brisket"). Place onions and peppers on top of brisket.

Combine pepper, caraway seed, brown sugar, water, beer and ketchup. Pour over brisket and vegetables. Cover pan tightly with foil. Punch three small slits in foil with knife.

Place pan on a cookie sheet and bake at 325 degrees for 3 1/2 hours.  To serve, arrange brisket on a plate, covered with vegetables and sauce. 
​

You can also spoon sauce over meat and serve with vegetables over rice.

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  • Home
  • Breakfast
  • Breads
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  • Appetizers & Starters
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking