Recipe of the Week: Spicy Brisket, by A.G.


  • 3 lbs lean beef brisket
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 sliced onion
  • 1 stalk celery, chopped
  • 1/2 cup chili sauce
  • 1 can beer


  1. Place beef in a pot and add salt, pepper, onion, celery, and chili sauce.
  2. Pour beer over the ingredients.
  3. Cover and cook on low for 8 to 10 hours or until tender. Add water as necessary to keep it from drying out.
  4. Remove the beef from the pot and slice.
  5. Skim the fat off of the juices and serve with the meat.

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  1. This recipe sounds like a perfect candidate for the wildly popular “Instant Pot,” a combination pressure cooker, steamer, slow cooker, and more.
    I traditionally cooked pot roast in this manner but when I used the Instant Pot, the cook time went down to about 45 minutes till it was fork tender.

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