dkovskyapap12/01/11




Although I'm a vegetarian so I can't personally testify, my meat-loving husband and kids assure me that this is the Best. Brisket. Ever. I usually make a very big roast on Thursday night so I can cool and slice it without it crumbling. Then (depending on how much company is coming and when) I usually put aside one-third to one-half to reheat for Friday night dinner, and freeze the rest for a future Shabbat.






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #6922

























INGREDIENTS













  • 4-6 lb beef brisket, trimmed of fat










  • 3-4 large onions, sliced










  • 12 oz beer (I use Sam Adams or Amstel Lite)










  • 1 Tbsp brown sugar










  • 1 cube beef bouillon










  • 3 cloves crushed garlic










  • ΒΌ tsp dried thyme










  • 1/12 Tbsp coarsely ground black pepper










  • 2 bay leaves










  • 1 Tbsp salt or to taste










  1. Preheat the oven to 350 degrees F.



  2. Rinse the brisket, season with salt and place in a large roasting pan. Cover the ENTIRE brisket with onions. (If it's really big, you may need more than 3-4 onions. Trust me, you can't have too much onion in this one.)



  3. In a medium bowl, mix together the beer, brown sugar, beef bouillon (crumbled), pepper, garlic, thyme and bay leaves. Pour over the brisket.



  4. Cover TIGHTLY with aluminum foil. Bake for 4 hours, until fork-tender.



  5. If possible, cool completely before slicing. Carve thin slices against the grain. Discard the bay leaves and cover the roast in the juices again. Reheat and serve.















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