Brisket With Barbecue Beer Sauce

The Junior League of Milwaukee

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Brisket With Barbecue Beer Sauce

Serves 8 to 10. Recipe is from “An Occasion to Gather: by The Junior League of Milwaukee, which says, “Put your feet up and relax! This terrific entree prepares itself. Serve sliced or shredded on a bun with barbecue sauce and horseradish.”

1 (4- to 5-lb.) beef brisket

2 large onions, sliced

1 bunch carrots

1 bottle chili sauce

1 (12-oz.) bottle beer

1 cup packed brown sugar

1 cup ketchup

½ cup apple cider vinegar

½ cup soy sauce

6 garlic cloves

Salt and pepper to taste

1. Arrange the brisket fat side up in a roasting pan. Place the onions and carrots over and around the brisket.

2. Combine the chili sauce, beer, brown sugar, ketchup, vinegar, soy sauce, garlic, salt and pepper in a bowl and mix well.

3. Pour the beer mixture over the brisket and vegetables. Bake, covered, at 325 degrees for 4 to 5 hours or until cooked through, turning twice.

4. Serve sliced or shredded with pinot noir or Beaujolais-villages.

This story was updated on Jan. 24, 2013, to clarify instructions in Step 2.