This is the recipe you need when feeding a crowd. Serve it with coleslaw, sliced tomatoes and bread for grabbing any extra gravy on your plate!
Ingredients
1 (4- to 5-pound) beef brisket
1 (12-ounce) bottle beer
1 (1-ounce) package dry onion soup mix
¼ teaspoon black pepper
1 (12-ounce) bottle chili sauce
¼ cup cornstarch
Instructions
Preheat oven to 325 degrees. Grease heavy roaster with cooking spray and place the brisket inside. Pour the beer over the top. Sprinkle the brisket evenly with the onion soup mix and pepper. Drizzle the chili sauce over the top. Cover and bake 5-6 hours (1 hour per pound of brisket), making sure not to baste.
Remove the brisket from the roaster onto a platter and cover tightly with aluminum foil. Strain the drippings through a sieve into a 2-cup measure. Place the 2 cups of strained drippings in a small saucepan over medium heat. Strain the remaining drippings into the measuring cup and measure ½ cup. If necessary, add water to make sure it is ½ cup of liquid.
Place the cornstarch in a jar with a tight-fitting lid. Add the ½ cup of reserved drippings, cover and shake vigorously to emulsify. Stir into the drippings in the saucepan. Cook until thickened, stirring constantly for 5-7 minutes. Decrease heat to low and cover.
Cut the brisket into ½-inch slices and place on the serving dish. Transfer the gravy to a serving dish or boat and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bravo-brisket/