Mmmm. Brisket.
We’re putting this in the oven today so we can enjoy it tonight for dinner with some friends. It’s truly heavenlyand very aromatic when cooking … but so worth it! Enjoy!
Farmgirl’s Beef Brisket
(Recipe actually belongs to these folks. It’s the best recipe I’ve found — and I’ve made a lot of brisket!)
Ingredients:
2 pounds Certified Angus Beef ® brand brisket
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1 large onion, peeled and cut into 1/4-inch slices
6 ounces chili sauce
1/2 cup beer
1 tablespoon Worcestershire sauce
1 tablespoon packed dark brown sugar1. Preheat oven to 350ºF. Combine garlic and pepper; spread evenly over brisket.
2. Separate onion into rings; arrange over brisket. Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.
3. Cover and cook 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook 2 hours more or until fork tender.
4. Transfer brisket to cutting board. Slice on the bias across the grain.
I started with a 4.5-pound brisket, so I doubled the ingredients in this recipe. Spray the pan. Then add brisket, fat side up.
I minced the garlic and then sliced an extra-large onion.
Add pepper to the garlic, then rub all over the meat. Then cover with sliced onions.
Pour chili sauce into a bowl and add beer.
I happened to have Heinz Chili Sauce in the pantry. Yuengling is a very tasty beer, but it’s not readily available in this neck of the woods. Farmguy stocked up on our recent trip to Pennsylvania. Like beer? Try Yuengling. It’s America’s oldest brewery!
Add Worcestershire sauce and brown sugar.
Now pour it on … literally. Then cover with foil and bake at 350 degrees for two hours.
This is what it looks like after two hours. It smells even better! Scrape off all of the onions, turn the brisket over, and then spoon the onions and sauce back on top of the brisket. Put it back in the oven: 350 degrees for two more hours.
If there happened to be a man in the house during cook time, he’s probably been anxiously awaiting the final buzzer of the oven timer. Put him to work slicing!
I’m telling you … it’s incredibly tender. So juicy and flavorful and again I say, truly scrumptious. And remember … this will feed a crowd or a family of five for several days.
Unless of course they are ravenous carnivores. In that case it will last for dinner, lunch and one sandwich.
Enjoy!
That looks really good. I’m always suspicious of any recipe with chili sauce, but on the other hand any recipe with beer is usually good.
Chitty Chitty Bang Bang.
Oh lands sakes alive that looks tasty. Your photos always look so crisp and clear….are you using a flash? Everytime I try to use a flash, my pics are washed out. :-/ I sure wish I knew what the heck I was doing!
Nice way to start the morning…..with beef….mmmmm….
Yummy! It’s almost time for my lunch break, wish I was coming to your house.
Hey Jayme, a couple I did use a flash, but usually I try to get stuff near the window for natural light. Then I Photoshop things a bit just to make them look a little brighter. Sometimes it works, sometimes now. I don’t really know what I’m doing, either! It’s luck.
Britney – try it, it’s delicious. You don’t notice the chili sauce taste, really, after it mixes with everything else! Hope you enjoy it!