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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Beef Brisket
...in your mind.
Beef Brisket

Beef Brisket

Ingredients

  • 3 medium yellow onions, thinly sliced
  • 1 tablespoon each kosher salt & coarse ground black pepper
  • 4 cloves garlic, minced
  • 3 tablespoons oil
  • One beef brisket (flat cut) 4 - 5 pounds
  • 1-12 ounce can tomato paste
  • 3/4 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 cup beef broth
  • 6 ounces beer - whatever kind you want will work

Directions

  1. Preheat oven to 350
  2. Season brisket with salt & pepper
  3. Mix garlic with oil and rub over brisket
  4. Put half the onions in the bottom of a roasting pan and put brisket on top of onions
  5. Combine remaining ingredients except broth & beer, mix well and spoon over top of brisket - top with remaining onions
  6. Pour broth and beer around the outside of brisket
  7. Cover tightly with a lid or foil and bake 3 to 4 hours, or until fork tender
  8. Let cool slightly and slice across grain to serve
Beef Brisket

Beef Brisket

Ingredients

  • 3 medium yellow onions, thinly sliced
  • 1 tablespoon each kosher salt & coarse ground black pepper
  • 4 cloves garlic, minced
  • 3 tablespoons oil
  • One beef brisket (flat cut) 4 - 5 pounds
  • 1-12 ounce can tomato paste
  • 3/4 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 cup beef broth
  • 6 ounces beer - whatever kind you want will work

Directions

  1. Preheat oven to 350
  2. Season brisket with salt & pepper
  3. Mix garlic with oil and rub over brisket
  4. Put half the onions in the bottom of a roasting pan and put brisket on top of onions
  5. Combine remaining ingredients except broth & beer, mix well and spoon over top of brisket - top with remaining onions
  6. Pour broth and beer around the outside of brisket
  7. Cover tightly with a lid or foil and bake 3 to 4 hours, or until fork tender
  8. Let cool slightly and slice across grain to serve