Easy Easy Oven Brisket© Marna Gatlin
Oct 14, 1998
This I found in TheChef@wwrecipes.com And they aren't kidding when they say it's easy:)
Today's "Summertime and the Cookin' is Easy" recipe is one you can put
together, pop in the oven, and then go to the beach or while away the day
sightseeing without having to worry about checking on the meal. It cooks
for at least 5 hours, and can cook longer if you decide you want to spend
some more time looking for the perfect seashell. A couple of notes: don't
be intimidated by the size of the roast; it shrinks by about half in the
cooking process. And be sure to have leftovers (hence the tremendous size
to begin with) because this makes great Philly-style sandwiches the next
day. Just slice the meat, put it on a roll with some of the onions from
this recipe, top it with a slice of cheese (I like provolone) and put it in
the oven for 20 minutes or so. Serve it with some of yesterday's Five Bean
Salad (didn't I tell you to make a double recipe?) and you have a second
meal. There are at least two meals for six people in this recipe, so the
vacationing cook can spend more time developing the perfect suntan. Oven Brisket 10 to 14 lb (5 to 7 kg) beef brisket
Seasoning salt to taste (your choice - I like the commercial "Adobo" and "Greek Seasoning" mixtures)
Freshly ground black pepper to taste
6 large onions, thinly sliced
2-12 oz (375 ml) bottles dark beer (or beef stock or water)
3 stems fresh rosemary, or 2 tsp (30 ml) dried
2-12 oz (375 ml) jars chili sauce
Season the brisket with the seasoning salt and the pepper. Place it in a
large roasting pan, place the sliced onions on top, add the rosemary, and
pour the beer over it. Cover tightly with aluminum foil and bake in a 200F
(100C) oven for at least 5 hours. Remove the foil 1/2 to 1 hour before
serving and pour the chili sauce over the meat. Raise the temperature of
the oven to 300F (150C) if necessary to reduce the pan juices. Remove from
the pan and allow to sit for 15 minutes before carving into thin slices.
Serves at least 6, with leftovers for sandwiches.
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