Yield: 10 Servings
|1 each||3 to 4 lb beef brisket|
|3 eaches||Medium onions-sliced|
|1 each||12 0z can Coors beer|
|1 tablespoon||Brown sugar|
|2 teaspoons||Instant beef bouillon granul|
|4 eaches||Whole black peppercorns|
|1 each||Clove garlic|
|1 each||Bay leaf|
|¼ teaspoon||Dried thyme, crushed|
|¼ cup||All-purpose flour|
Trim fat from brisket. Season meat with a little salt and pepper.
place in baking pan; cover with onion. Reserve ⅓ cup Coors. Combine remaining Coors, brown sugar, bouillon granules and spices; pour over meat. Cover with foil. Bake at 350 degrees for 3 to 3-½ hours or till meat is tender. Remove meat. Skim off fat from pan juices;remove bay leaf. In saucepan cook juices down to 2 cups. Combine reserved Coors and flour;stir into pan juices. Cook and stir till thickened.
Cook 1 to 2 minutes more. Season to taste. Slice meat across the grain;pass gravy.