Baked Beef Brisket
By: Anonymous
Published: Monday, November 30, 2009 - 11:16pm

Ingredients




4 pounds beef brisket
2 teaspoons salt
1 teaspoon pepper
2 small onions sliced
3 tablespoons Cornstarch
12 ounces beer
1 bay leaf
2 cups water

Preparation

1 Preheat oven to 350 degrees 2 Trim and score fat on brisket. Place on rack in roasting pan. 3 Sprinkle with salt and pepper. 4 Cover with onions and Pour into bottom of pan with bay leaf. 5 Roast for one hour until onions brown. 6 Add one cup water, and cover with foil or pan lid. 7 Roast for 2 more hours or until meat is tender. 8 Remove meat and onions to a platter and cover with foil to keep warm. Discard bay leaf. 9 Mix cornstarch with one cup water and mix with drippings and juices in pan. 10 Heat pan on stove until it boils, stirring vigorously and be sure to scrape up drippings that have caramelized so they dissolve into grave. Lower heat to simmer and continue to stir until desired thickness. 11 Slice brisket thinly, cover with roasted onions, and serve with gravy.

About


This is a classic way of preparing beef brisket, it is tender and flavorful. If you remove too much fat, and/or roast for too long, it can become dry.
Optional ingredients
Substitute wine for beer
Add mushrooms, dried porcini are excellent.
1 Tbs of vinegar (cider or Balsamic), added at beginning. This can give it a nice tangy flavor.
Cooking tips:
If you have the time, browning the brisket in olive oil first can increase the richness of the sauce and give the meat a nice extra bit of flavor.