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Brisket by Mike Nohl - 1998
Recipe courtesy of Mike Nohl
INGREDIENTS
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.
- 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.
