Sweet Onion Brisket

This is my second favorite brisket recipe so far. Yes, second out of two, but it is still FANTASTIC!

Ingredients

Brisket

• 5-7 lb. beef brisket, trimmed
• 2 tsp dried rosemary
• 2 bay leaves
• 2 tsp. salt
• 1 tsp. fresh ground black pepper
• 4 large sweet onions, sliced
• 1/2 lb. fresh mushrooms
• 4 ribs celery, sliced
• 1 red bell pepper
• 4 cloves garlic

Sauce

• 1 1/2 cup chili sauce (I used Thai chili sauce)
• 1 can ginger ale
• 1/2 cup beef broth
• 2 tbsp. light brown sugar
• 1 tbsp. Worcestershire sauce

Preparation

Place the trimmed brisket, fat side up, in a 12" deep (or a regular 14") Dutch oven .



Season with the rosemary, bay, salt and pepper. Arrange the sliced onions, mushrooms, celery (with leaves), bell pepper and garlic over the meat.



In a medium-size mixing bowl, combine all of the remaining ingredients, whisk well, then pour the mixture over the top of everything in the oven.



Cover and bake using 6-8 briquettes bottom and 10-12 briquettes top for 4 hours replacing briquettes every hour. Baste meat often with pan drippings.

When meat is tender remove from oven and let rest for 5 minutes then carve brisket against the grain in 1/4" thick slices. Serve with the pan juices and onions, etc...

I made this for dinner tonight. I didn't have time to babysit charcoal all day today, so I browned the brisket in my cast iron skillet on the stove top, then put the brisket in my dutch oven, then put the dutch oven in my oven at about 200 degrees for a good chunk of the day. Then, about 2 hours before dinner, I added all of the other ingredients and finished this on charcoal.

It. Was. Amazing.

Make this. If you need to grow your own cow to do so, you still need to make this. For the love of all that is culinary, MAKE THIS.

It's that good.