Recipe: Chili-Beer Brisket of Beef over Wild Rice Amandine

CHILI-BEER BRISKET OF BEEF OVER WILD RICE AMANDINE

2 1/2 pounds fresh beef brisket
1/2 cup diced onion
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (12 oz) bottle chili sauce
1 (12 oz) bottle beer
FOR SERVING:
Wild Rice Amadine (recipe follows)
2 medium-size ripe tomatoes, sliced (for garnish)
Parsley sprigs (for garnish)

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket.

Cover tightly and cook in slow oven (325 degrees F) for 3 hours.

Increase oven temperature to moderate (350 degrees F) Pour beer over brisket. Cover and continue cooking for 30 minutes.

TO SERVE:
Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.

WILD RICE AMANDINE
Makes 8 servings

2 tbsp slivered almonds
1 1/2 tbsp chopped green bell pepper
1 tbsp chopped onion
1 tbsp chopped chives
1/3 cup butter or margarine
2 2/3 cups hot water
1 tsp instant beef bouillon
2 pkg (4 1/2 oz each) Uncle Ben's 5-minute Wild Rice

Cook almonds, green pepper, onion and chives in melted butter in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.)

Add 2 2/3 cups hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.

Makes 8 servings
Source: Leanda Goss