A braised beef brisket makes a delicious dinner for Rosh Hashana, the upcoming celebration of the Jewish new year. Long, slow cooking in liquid tenderizes the boneless brisket to melt-in-the-mouth perfection.
K? This recipe is from the National Live Stock and Meat Board.
Beef Brisket with Savory Onion Sauce
3 to 3 1/2 pound boneless beef brisket, flat half
2 medium onions, thinly sliced
2 large garlic cloves, minced
1/2 to 3/4 teaspoon coarse ground pepper
1 cup beer
1/2 cup chili sauce
2 pounds, about 10, small red potatoes
Trim excess fat from beef brisket. Layer half of the onion slices evenly in 15x10 1/2 -inch roasting pan. Place brisket over onions. Sprinkle garlic and pepper over brisket. Place remaining onions over brisket. Combine beer and chili sauce; pour evenly over brisket. Cover pan tightly and cook in 325-degree oven for two hours and 45 minutes. Stir sauce; spoon over brisket. Place potatoes around brisket; continue cooking 45 minutes or until brisket and potatoes are tender. Place brisket on carving board; keep warm. Skim off fat. Cook onion sauce over high heat for five minutes. Carve brisket diagonally across the grain into thin slices. Serve with potatoes and onion sauce. Serves six to eight.