Holy cow, that’s mighty tasty!
Mmmm. Brisket. We’re putting this in the oven today for dinner this evening. It’s truly heavenlyand very aromatic when cooking. Enjoy!
(Recipe actually belongs to these folks. It’s the best recipe I’ve found — and I’ve made a lot of brisket!)
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 sugar
Preheat oven to 350ºF. Combine garlic and pepper; spread evenly over brisket.
Separate onion into rings; arrange over brisket. Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.
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.
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.