Tuesday, May 22, 2012

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Root Beer Brisket

I call this recipe the one that divided the household. I loved it and Alex hated it. I couldn't get enough of the sauce and Alex didn't want to go near the sauce. The reason for this is that Alex hates stew. This recipe was more of a beef stew to him instead of a beef with sauce type dish. I liked that the sauce was sweet and tangy. The meat was still a little tough but brisket, in general, is a tough meat. I don't know what to say about this recipe other than if you like beef stews give it a try. If not, steer clear.

Root Beer Brisket
Source: Baked Bree
Serves 4-6

1 (3 1/2 pound) brisket, trimmed
salt and pepper
1 onion, sliced
1 (4-ounce) can tomato paste
1 cup barbecue sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
4 cloves minced garlic
1/4 cup brown sugar
1 1/2 cups root beer

Trim your brisket if it has a lot of fat. Season well with salt and pepper. Both sides. Add the brisket to a very hot pan. Brown on both sides. Transfer the brisket to your slow cooker. Cover the top with sliced onions.

Mix together tomato paste, barbecue sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.

Pour the sauce over the brisket. Pour over root beer. Cover and cook on LOW for 6 hours. Slice and serve.

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