My Cookery Page

Another recipe to try for the holiday season.

Ingredients:

1 whole well-trimmed beef brisket (2.25kg/5 pounds); 2 large onions, peeled and cut into 1/4 inch slices; 4 cloves garlic (minced); 1 bottle or 375ml/12 ounces chillie sauce; 1 tbsp or 15ml packed brown sugar; 2 tbsp or 30ml worchester sauce; 1/2 tsp fresh ground black pepper; 3/4 cup or 187ml beef broth or water.

Method:

Preheat oven to 350F/180C.  Place brisket, fat side up, in shallow roasting pan.  Spread garlic evenly over brisket - sprinkle with pepper.  Separate onions into rings and arrange over brisket.  Combine the chilli sauce, worcestershire sauce , broth and sugar and pour over brisket and onions.  Cover with heavy-duty foil or roasting pan lid.

Roast for 2 hours.  Turn brisket over;  stir onions into sauce and spoon over brisket and cover.  Roast 1 - 2 hours more or until fork-tender.   Transfer brisket to cutting board.  Tent with foil , and let stand for 10 minutes.

At this point, brisket may be covered and refrigerated up to 1 day before serving.  To reheat brisket, cut diagonally into thin slices with carving knife.   Place brisket slices and juice in large skillet.  Cover and heat over medium-low heat until heated through.  Stir juices in roasting pan.  Spoon off and discard fat from juices.  (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan).  

Carve brisket diagonnaly across grain into thin slices with carving knife.  Spoon juices over brisket.