How to Make Tender Beef Brisket

Tender beef brisket starts with the meat itself. Buy fresh beef brisket from the butcher, or in a vacuumed-packed bag (which tends to be more tender). Briskets shrink sometimes to half of the original size, so always buy a large cut over a small cut.

Things You'll Need

• 1/2 onion soup mix
• 2 large onions
• Salt
• Pepper
• Garlic powder
• 1 cup beer
• Water
• 2 tbsp.corn starch or flour
• Baking dish with lid
• Sauce pan
• Baster (Liquid extractor)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Place the brisket in the pan.

2. Pour the onion soup mix and beer over the brisket.

3. Apply a small amount of garlic powder, pepper and salt to the brisket.

4. Slice the onions and place them around and on top of the brisket. Pour the remaining beer around the brisket. Cover the brisket and cook it for 3 to 4 hours or until it is fork tender. Check every 20 minutes and remove excess liquid with a baster. Use the excess liquid for gravy.

5. Put a saucepan over medium heat and add the excess liquid. Add 2 tbsp. of cornstarch to 1/4 cup of cold water and mix well. Slowly add this to the excess liquid, then stir the liquid until it slightly thickens into gravy.

6. Carve the meat against the grain in thin slices.

Tips & Warnings

• You can also use flour for gravy.

References

• Food Network: Texas Oven-Roasted Beef Brisket