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Ingredients4 h 5 m servings 446 cals
Original recipe yields 5 servings (1 3 1/2-pound brisket)
- Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
- Transfer brisket to platter; cut into thin slices across the grain.
- Cook's Notes:
- If your brisket is larger or smaller than 3 1/2 pounds, cooking time should be 30 minutes for each 1/2 pound.
- Do not serve any of the vegetables added to the broth for flavor. If desired, boil small white potatoes, carrots, and sliced cabbage in broth for 20 minutes to serve with main dish.
Per Serving: 446 calories; 26.6 g fat; 14.4 g carbohydrates; 26.9 g protein; 136 mg cholesterol; 1642 mg sodium. Full nutrition
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