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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Onion Smothered Roast Brisket and Vegetables Recipe

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This recipe for Onion Smothered Roast Brisket and Vegetables is from Nancy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 2½ pound beef brisket
6 thinly sliced onions, separated into rings
1 cup bottled chili sauce
½ cup beer
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 pound carrots, cut into 1½-inch thick pieces
1½ pounds red potatoes, quartered (about 6)
½ teaspoon Lawry's seasoned salt
½ teaspoon Lawry's garlic pepper
1 pound Brussels sprouts (optional)
Directions:
Directions:
Preheat oven to 325° Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar and Worcestershire sauce; pour over onion. Cover with foil and bake at 325° for 1½ hours. Remove from oven and stir onion into cooking liquid. Arrange carrot and potato slices around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1½ hours or until vegetables are tender. Cut brisket diagonally across grain into think slices. Serve with sauce.
Cook’s Notes:
Variation: Omit the potatoes and serve with mashed potatoes so that you can use the gravy over them.
©Cooking Light Magazine

 

 

 

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