Onion-Smothered Roast Brisket and Vegetables

By dfarber

Cooking Light

MARCH 2000

Ingredients

• 1 (2 1/2-pound) beef brisket
• 6 cups thinly sliced onion, separated into rings
• 1 cup bottled chili sauce
• 1/2 cup beer
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups)
• 1 1/2 pounds red potatoes (about 6), quartered
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic pepper (such as Lawry's)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 325°.

Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar, and Worcestershire sauce; pour over onion. Cover and bake at 325° for 1 1/2 hours.

Stir onion into cooking liquid. Arrange the carrots and potatoes around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender.

Cut brisket diagonally across the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.

Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.