Onion-Smothered Roast Brisket Recipe

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Onion-Smothered Roast Brisket

Name: Anne Sullivan
Base: Whidbey Island NAS
Recipe: A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more. 1 (2 1/2-pound) beef brisket 6 cups thinly sliced onion, separated into rings 1 cup bottled chili sauce 1/2 cup beer 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups) 1 1/2 pounds red potatoes (about 6), quartered 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper (such as Lawry's) 1. Preheat oven to 325 degrees. 2. 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 and bake at 325 degrees for 1 1/2 hours. 3. Stir onion into cooking liquid. Arrange carrot and potato around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender. 4. Cut brisket diagonally across grain into thin slices. Arrange beef and vegetables in each of 8 shallow bowls, and serve with sauce. Yield: 8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce). Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven. CALORIES 361 (28% from fat); FAT 11.3g (sat 4.1g, mono 5g, poly 0.5g); PROTEIN 29.2g; CARB 35.8g; FIBER 4g; CHOL 79mg; IRON 4.2mg; SODIUM 682mg; CALC 55mg