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- 1 (4 pound) beef brisket
- 1 large onion, sliced
- 2 (14.5 ounce) cans
- beef broth
- 2 (15 ounce) cans
- French onion soup
- 2 (12 fluid ounce)
- cans or bottles beer
- Place onion slices into the bottom of the roasting pan; pour
- Lay the brisket into the roasting pan; pour remaining cans
- Unwrap the brisket, cut away any visible fat, and slice
- grams of fat
View Full Recipe at Colie's Kitchen
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