| 1 | Trim fat from brisket. |
| 2 | Season meat with a little salt and pepper. |
| 3 | Place in baking pan; cover with onion. |
| 4 | Reserve 1/3 cup coors. |
| 5 | Combine remaining coors, brown sugar, bouillon granules and spices; pour over meat. |
| 6 | Cover with foil. |
| 7 | Bake at 350 °F for 3 to 3-?hours or till meat is tender. |
| 8 | Remove meat. |
| 9 | Skim off fat from pan juices;remove bay leaf. |
| 10 | In saucepan cook juices down to 2 cups. |
| 11 | Combine reserved coors and flour;stir into pan juices. |
| 12 | Cook and stir till thickened. |
| 13 | Cook 1 to 2 minutes more. |
| 14 | Season to taste. |
| 15 | Slice meat across the grain;pass gravy |
