Categories: Meat

Ingredients

• 1 (3 lb.) beef brisket
• 2 medium onions, thinly sliced and separated into rings
• 1 (12 oz.) can beer
• 1 (10.5 oz.) can beef broth, undiluted
• 1 Tbsp. sugar
• 1 Bay Leaf
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper

Directions

1. Trim fat from brisket. Place brisket and onion in a Dutch oven. Combine beer and remaining ingredients; pour over meat. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until brisket is tender. Remove and discard bay leaf. Cool.

2. TO STORE: Refrigerate brisket in a tightly covered container up to 2 days. Freeze in a labeled airtight container up to 1 month.

3. TO SERVE: Thaw in refrigerator. Cook in a Dutch oven over low heat until thoroughly heated. Slice across the grain into thin slices before serving.

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