Brisket

Ingredients

• Brisket, preferably flat cut, about 4 pounds
• 2 jars of Heinz chili sauce
• 2 cans of Guiness beer
• 1 medium to large sweet onion
• 3–4 cloves of garlic
• 3–4 baking potatoes
• 0.5 lb. baby carrots
• Garlic powder
• Onion powder
• Paprika

Directions

1–3 days in advance

1. Liberally season the brisket with onion powder and garlic powder.
2. Wrap it in foil.
3. Refrigerate for 1–2 days.

Cooking Day

1. Thinly slice the onions.
2. Chop the garlic.
3. Peel the potatoes and slice into half (if small) or thirds (if big).
4. Turn on the oven and set to 350F. It doesn't have to finish pre-heating when you start cooking in Step 7.
5. In a large covered pot, put the brisket, beer, and chili sauce (feel free to use some of the beer to rinse out the chili sauce jars); cover that with the onions and garlic; and add the potatoes and carrots.
6. Sprinkle with paprika.
7. Cover the pot and cook for about one hour per pound until fork tender. A 4-lb. brisket can take anywhere from 3.75 to 4.5 hours depending on your oven's cycle time, the preheat level, and the shape of the brisket.
8. Let rest at least 10 minutes before service (but see below).
9. Remove the remaining fat cap and discard.
10. Slice against the grain.

You can serve it the same day. Mom usually stops here, refrigerates it after slicing, and then reheats it (for about an hour at 300F). The advantage is that it gets more time for the flavors to infuse, and you can skim the solidified fat off the gravy.

Serving suggestion

Serve the brisket (with gravy as desired), potatoes, and carrots. Add a salad or a green vegetable if necessary.

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