December 18, 2012
4–6 lb (1.5 kg–3 kg) brisket
1 large onion, sliced in rings
1 12-oz (355 ml) can beer
1 12-oz (355 ml) bottle chili sauce
1/4 cup cider vinegar
2 Tbsp honey
1 Tbsp beef bouillon
1/2 cup water
1/2 tsp coarsely ground black pepper
4 cloves garlic, crushed
1 bay leaf
Preheat oven to 325°F (170°C). Rinse brisket and place in a 9x13-inch baking dish (or larger as necessary). Cover entire roast with onion slices. In a medium-sized bowl, mix together all remaining ingredients. Pour over meat. Cover baking dish tightly with aluminum foil and bake 3 1/2–4 hours. Brisket should be fork tender. Allow to cool. Remove bay leaf. Slice and serve.
This recipe originally appeared in Mishpacha Magazine. Food Styling by Tehila Hoberman, Photography by Daniel Lailah.
For full article "It's Better with Beer" click here.