Brisket Of Beef
|Whole well trimmed beef brisket||1|
|Garlic||4 Clove (20 gm), minced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Onions||2 Large, cut into 1/4 inch-thick slices and separated into rings|
|Chili sauce||12 Ounce (1 Bottle)|
|Beef broth/Beer/water||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Packed brown sugar||1 Tablespoon|
Preheat oven to 350°F Place brisket, fat side up, in shallow roasting pan.
Spread garlic evenly over brisket; sprinkle with pepper.
Arrange onions over brisket.
Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions.
Cover with heavy-duty foil or roasting pan lid.
Roast 2 hours.
Turn brisket over; stir onions into sauce and spoon over brisket.
Cover; roast 1 to 2 hours more or until fork-tender.
Transfer brisket to cutting board.
Tent with foil; let stand 10 minutes.
Stir juices in roasting pan.
Spoon off and discard fat from juices.
Carve brisket across grain into thin slices.
Spoon juices over brisket