Sprinkle beef with seasoned salt and pepper. In a Dutch oven, brown beef in oil on both sides. Remove and set aside. In drippings, saute onions and garlic until tender. Return beef to pan. Combine broth, chili sauce, brown sugar, vinegar, and chili powder. Pour over beef. Bring to a boil. Reduce heat; cover and simmer 2 1/2 - 3 hours until meat is tender. Remove beef to a cutting board. Slices across the grain. Combine flour and cold water until smooth. stir into cooking juices. Bring to a boil; stir and cook until thickened. Serve with sliced beef. 10-12 servings.
This is a fresh beef brisket, not corned beef.
By Robin from Washington, IA
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