One jar of Heinz chili sauce
One can of beer and
One envelope of Lipton Onion soup mix.
Mix the sauce together and pour over the roast and bake at 300 degrees for 4 hours. Shred the meat with two forks and serve with the sauce it was baked in.
I was all set to make it today, when I realized I didn't have any onion soup mix. Then I remembered my friend, Carol [There's always thyme to cook] did a Passover edition of Flashback Friday with several brisket recipes and one was very similar with the beer and chili sauce.
You can view all the recipes for brisket she shared at the link above but this is the one I used. Now being a farm girl, I don't buy my meat in a store but from a local farmer and a freezerful at a time. It is cut and labeled by a local butcher and I have never had anything labeled brisket - but this recipe sure worked well with roast. Carol's notes are in parentheses.Brisket
by Irene Wolpin
1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer
Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more until tender. Remove the meat from the pan, and puree the gravy with an immersion blender to thicken it up. Slice the meat against the grain, and return it to the gravy! Tastes even better the next day. Freezes well! Sometimes I just puree half the onions because we like the onions. and most of the time I never even bother to puree it at all. It's great no matter how you do the gravy.
It was fall apart tender and I didn't slice the meat, just shredded it apart with two forks.
Marsha - Thumbs Up
Jeff - Thumbs Up
7 comments:
Looks very, very good - just like Suzy's... Will copy this for sure.
Looks great, Marsha!
No brisket? Looks great with the roast! Falling apart tender, just perfect! Glad it got two thumbs up :)
Marsha, I live with a carnivore who would love this recipe.
Glad to hear that you and Jeff could both give it a "thumbs up".
My mother always used Lipton Onion Soup mix when she made roast beef too ;) I'll bet the chili sauce and beef added wonderful flavors. A keeper!
Susan
Marsha, looks great. I have made this one several times (thanks to Carol) and it gets thumbs up here too!
Looks delicious...and I am glad your family enjoyed it!
I bet this comes out tender and delicious! Great stick to your ribs kind of food.
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