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
Preheat the oven to 350 degrees F.
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.)
In a medium bowl, mix together the beer, brown sugar, beef bouillon (crumbled), pepper, garlic, thyme and bay leaves. Pour over the brisket.
Cover TIGHTLY with aluminum foil. Bake for 4 hours, until fork-tender.
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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