12 ounces (1-1/2 cups) light or dark beer or ale
1 cup Maple Chipotle Grille Sauce (Pick up your jar at Bonnes Amies)
1/2 cup Red Pepper Jelly (Pick up your jar at Bonnes Amies)
1 (3-3 1/2 pound) flat-cut brisket, well trimmed
2 Tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground black pepper to taste
Preheat oven to 300 degrees F.
Combine beer, Maple Chipotle Grille Sauce and Red Pepper Jelly in a large, deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3-3 1/2 hours.
If preferred, cook over a low flame on top of stove, regulating heat so liquid only simmers. Turn once or twice during cooking. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices. Stir in parsley and season with salt and pepper. Serve with plenty of the pan gravy.
*Since we live in Traeger Grill country I think I would like to try this recipe this weekend on our Traeger smoker but smoke all day on low sounds delicious!!
Maple Chipotle Grille Sauce
Stonewall Kitchen's top selling and award winning Maple Chipotle Grille Sauce adds savory flavor to grilled vegetables and meats. Blended with fiery chipotle peppers for a truly distinct sauce perfect for all your grilled meats.
*Winner of the Outstanding Savory Condiment Award
Our top-selling Red Pepper Jelly is the perfect blend of bright flavorful sweet red peppers, sugar, and a dash of cayenne pepper. Need a quick, delicious snack? Drop a dollop of our Red Pepper Jelly on top of cream cheese on a cracker and watch them disappear!