Beer and Brisket with this method of cooking, dutch oven on top of stove or in oven is very traditional (simmer 3 1/2 hours if you don't use slow cooker). The seasoning can differ though: Mother's reads; to dredge meat in 1/2 cup of flour and brown first. Then mix drippings, 1/4 C. Brown Sugar, 2 t. salt, 1/2 t. pepper, 1/2 t. cinnamon, 1/4 t. ginger. grated med. onion, 1/2 cup water and 8 ounces of beer. Pour over meat in cooker of choice. Soak 16 each of prunes and apricots to reconstitute and add over meat last fourth of the way of cooking. This is heaven!! - and I've put off for years letting this out of the family!
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Beer and Brisket with this method of cooking, dutch oven on top of stove or in oven is very...