Nutrition Facts

Serving Size 239 g

(Approx. 12 Servings)

Amount Per Serving

Calories	410	Calories From Fat	130

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 190 mg	63%

Sodium 850 mg	35%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	63 g

Vitamin A 0%	•	Iron 30%

Vitamin C 2%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Oven Roasted Beer Brisket

Prep Time

20 minutes

Cook Time

4 h 30 m

Total Time

4 h 50 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

5 Lb Trimmed brisket

1 Lager beer

1/4 cup(s) Extra virgin olive oil

3 Tbsp Brisket rub

1 White onion, sliced

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Instructions

Trim excess fat from brisket leaving a 1/4 inch layer on the fat side.

Place brisket in a large zipper bag or slow cooker liner bag, pour in beer, seal bag and refrigerate overnight.

Heat oven to 325°F.

Remove brisket from beer marinade, retaining liquid in a separate container.

Brush brisket with olive oil and sprinkle with brisket rub on all sides.

Wrap seasoned brisket in a large sheet of heavy duty foil and add marinade.

Bake brisket on center oven rack for 3 hours, then carefully pull back foil, add sliced onions then spoon juices over onions.

Continue to roast brisket for 1 1/2 to 2 hours. Remove brisket from oven and cool 10 minutes.

Pour brisket pan liquid into a bowl. Skim off fat and discard.

Heat pan drippings with the onions on medium heat for 3 minutes to form a sauce; slice brisket and serve with sauce.

Source:

H-E-B Showtime