Shelly's Recipe

*BEEF BRISKET*

Category: Brisket/Cornbeef

1 tbsp olive oil
1 whole beef brisket or 2 first cut or flat half brisket pieces, about 5 lbs total
2 large onions, peeled and thinly sliced
2 medium celery ribs, chopped
2-4 cloves garlic, minced
1 cup bottled chili sauce
1 pkg dried onion soup mix
1 (12 oz) bottle lager beef
2 cups beef broth
Salt and pepper, to taste
Additional water or beef broth, if needed

Place oven rack in the lower middle position and preheat oven to 500. Place a dutch oven over medium-high heat and add the olive oil. When hot, brown the meat on both sides. Remove brisket to a plate.

In the pan, saute onions, celery and garlic until they begin to wilt. Stir in the next 3 ingredients. Return the brisket and spoon some liquid over the top, season with salt and pepper and cover. Reduce the oven to 250 and bake the brisket. After about 90 minutes, check internal temperature and continue to check until the meat reaches 175 degrees when thermometer reaches 175 degrees.

When the brisket reaches the desired temperature, remove from oven and place on a serving platter, cover and let rest about 10 minutes.

While the meat is resting, skim off the frat from the cooking liquid in the pan and add enough water or beef broth for about 3 cups. Bring to a boil, adjusting for additonal seasoning. Remove from the heat. Slice brisket across the grain into thin slices, spoon cooking liquid over the meat and serve immediately. Serves 8