Classic Beef Brisket!
Classic beef brisket is easy, hands off and always such a hit!
Equipment
Ingredients
- 1st cut brisket (size will depend on your crowd)
- kosher salt and black pepper
- garlic powder
- 3 stalks celery, sliced
- 1 - 2 onions, sliced
- 12- ounce bottle chili sauce
- 1 bottle beer
Instructions
- The day before serving pre-heat the oven to 400 degrees and line a baking pan large enough to hold the brisket snugly with foil.
- Place the brisket, fat side up, in the pan. Season generously with salt, pepper and garlic powder. Top with the onions and celery.
- Roast, uncovered, for 40 minutes. Pour the chili sauce over. Fill the empty bottle one-third with water, shake well and pour over the meat and vegetables. Reduce the oven to 350 degrees, cover the pan and cook for 1 1/2 hours.
- Pour the beer over and cook, covered, for 40 minutes more. Let cool completely and refrigerate overnight.
- Remove and discard any fat that has congealed in the gravy. Slice off the top layer of fat from the brisket (you can do this before slicing or remove from each individual slice). Slice the brisket against the grain and put back into the sauce, spooning the sauce in between and over the slices. At this point you can freeze for later - defrost in the fridge the night before serving.
- Re-heat covered at 350 degrees for 30 minutes (increase time to 45 - 60 minutes if the brisket was frozen), basting occasionally.
Notes
Many recipes will call for removing the fat from the brisket before cooking. I don't do this because: a) it's much easier to slice off after the brisket has cooked/been refrigerated, and b) I'm convinced that that layer of fat is what results in the most tender brisket that is never dry.
Nutrition
Serving: 1gCalories: 409kcalCarbohydrates: 13gProtein: 49gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 763mgPotassium: 1005mgFiber: 2gSugar: 8gVitamin A: 357IUVitamin C: 10mgCalcium: 35mgIron: 5mg
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