Brisket of Beef
Makes 10 to 12 servings
|1||beef brisket (about 5 pounds), trimmed|
|4||cloves garlic, minced|
|1/2||teaspoon black pepper|
|2||large onions, cut into 1/4-inch-thick slices and separated into rings|
|1||bottle (12 ounces) chili sauce|
|3/4||cup beef broth, beer or water|
|2||tablespoons Worcestershire sauce|
|1||tablespoon packed brown sugar|
- Preheat oven to 350°F. Place brisket, fat side up, in shallow roasting pan. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions. Cover with heavy-duty foil or roasting pan lid.
- Roast 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; roast 1 to 2 hours more or until fork-tender. Transfer brisket to cutting board. Tent with foil; let stand 10 minutes.*
- Stir juices in roasting pan. Spoon off and discard fat from juices. (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan.) Carve brisket across grain into thin slices. Spoon juices over brisket.
If desired, stir red boiling potatoes, carrot, parsnip or turnip pieces into juices during last hour of cooking.
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