This brisket turns out so tender and juicy - no knife required!
INGREDIENTS (for 6 servings):
- 1 (4 pound) beef brisket, trimmed of fat
- salt to taste
- 1 large onion, sliced
- 1 (12 fluid ounce) can beer
- 1 tablespoon brown sugar
- 1 cube beef bouillon
- 2 tablespoons coarsely ground black pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Preheat the oven to 350 degrees F (175 degrees C).
Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.