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Barbecued Brisket

Ingredients

  • 12 oz. light or dark beer
  • 1 cup Robert Rothschild Anna Mae’s Smoky Sweet Sauce* (or spice it up with
  • Robert Rothschild Anna Mae’s Smoky Sweet Chipotle Sauce*)
  • 1/2 cup Stonewall Kitchen Red Pepper Jelly*
  • 1 (3 – 3½ lb) flat-cut brisket, well-trimmed
  • Fresh ground Peppercorns to taste
  • Fresh ground Sea Salt to taste

Directions

Preheat oven to 300 degrees. Combine beer, grill sauce and red pepper jelly in a large deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3-3 ½ hrs. If preferred, cook over a low flame on top of the stove or the grill, regulating heat so liquid only simmers. Turn once or twice during cooking. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices. Stir and season with salt and pepper. Serve with plenty of the pan gravy.

Notes

*Available in The Little Traveler’s Gourmet Department

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