Beef Brisket
Ingredients
Brisket & Vegetables
- 1 single lean brisket, about 3 lbs
- 6 carrots, peeled & left whole or cut into quarters or chunks
- 3 yellow onions, quartered
- ½ bunch celery, cut in rustic 2" pieces
Beer & Ketchup
- 2 (12-oz each) bottles of beer (any kind will do - although if you won't drink it, don't use it!)
- 1 bottle Heinz ketchup
Special Equipment
- Dutch oven or heavy roasting pan with lid. (If you don't have a pot with a cover, use 2 layers of foil for an air-tight fit)
How-to
- Heat oven to 350º
- On the stove over high heat sear brisket on both sides, fat side down first, in heavy roasting pan (or a Dutch oven)
- Add vegetables to bottom of roasting pan, place meat on top, pour in beer and ketchup, making sure that the top of meat is covered with a layer of ketchup
- Cook 3 hours, tightly covered, then remove lid for 30 minutes to brown
- Let cool in pan before slicing
- With a sharp knife (don't use a serrated knife), cut across the grain and slice very thin, be sure to move the meat to follow the grain, and continue to slice across the grain
Serving Suggestion
- Serve thin slices with potato pancakes and apple sauce
- Makes a fantastic sandwich if there are any leftovers!