How to make it

  • In a small bowl, mix salt, pepper, and cayenne. Reserve 1 tsp of mixture.
  • Toss the brisket with the larger spice portion.
  • Preheat the oven to 300. Heat evoo in a Dutch oven, brown beef in batches, 8-10 minutes.
  • Remove beef from skillet with a slotted spoon. Add beer to Dutch oven, lower heat and simmer for 2 minutes, scraping up any brown bits.
  • Add beef back, cover and place in the oven for 3 ½ - 4 hours.
  • Let cool.
  • Shred beef and transfer to a large saucepan. Pour the pan juices into a bowl and skim off any fat. Add 2 cups of juices to the beef, cover and keep warm.
  • In a medium size sauce pan, heat ketchup, vinegar, sugar, mustard, and reserved spice mixture. Heat over medium heat till warmed through.
  • Stir in one sup of sauce mixture to the beef, set the rest aside for serving.
  • Cover the beef and sauce and cook until heated through.
  • Serve with sauce on bread of choice.
  • If you don't have a dutch oven, just brown beef in a heavy-bottomed skillet and then transfer to a roasting pan.

Reviews & Comments 2

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  • michellem 12 years ago
    These sound good!
    Was this review helpful? Yes Flag
    " It was excellent "
    pink ate it and said...
    Hello Sunday Dinner! Tops! *wink*
    Was this review helpful? Yes Flag

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