2 pounds beef brisket
1 onion, sliced
1 clove garlic, minced
1 teaspoon salt and pepper to taste
3 tablespoons Worcestershire sauce
1 cup milk
1 cup cider vinegar
2 cups brown sugar
2 (8 ounce) containers cream cheese, softened
1 cup shredded sharp Cheddar cheese
1 pint Italian-style thin salad dressing
1 pound frozen corn kernels
Place beef in a large nonstick skillet, and cook over medium heat until evenly brown. Stir in onion, garlic, salt, and pepper; brown 15 minutes.
Remove meat from skillet, and set aside. Stir Worcestershire sauce and milk into skillet, and cook over medium heat until bubbles form on bottom. Stir in vinegar and brown sugar; stir well. Stir in cream cheese. Pour over beef. Cover, and simmer 10 minutes, stirring occasionally. Continue cooking until liquid is reduced, about 5 minutes, stirring frequently.
Remove from heat. Stir cream cheese into meat mixture, and fold in Cheddar cheese. Pour over beef mixture, and toss. Garnish with salad dressing. Chill before serving.
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