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"This brisket turns out so tender and juicy - no knife required!"
- 1 (four pound) beef brisket, trimmed of fats
- salt to flavor
- 1 big onion, sliced
- 1 (12 fluid ounce) can beer
- 1 tablespoon brown sugar
- 1 cube red meat bouillon
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
|Prep : 10M||Cook : 6M||Ready in : 4H10M|
- Preheat the oven to 350 stages F (a hundred seventy five ranges C).
- Season the red meat brisket with salt, and area in a baking dish. Cover the whole roast with onion slices. In a medium bowl, blend together the beer, brown sugar, pork bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
- Bake for four hours inside the preheated oven. The brisket should be fork-soft. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the beef.
- Try the use of a Reynolds® sluggish cooker liner in your gradual cooker for less difficult cleanup.
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