Preheat oven to 325 degrees .
Heat 1/3 cup oil in a large heavy pot over medium heat.
Add onions and sauté until caramelized, stirring occasionally, about 35 Minutes.
Slow cooking will bring out the flavor without browning them too much.
If they start to brown too fast, lower the heat.
Transfer onions to a large roasting pan.
Sprinkle brisket with paprika, salt and pepper.
Place brisket on top of onions. Set aside.
In the same heavy pot heat 1 tablespoon oil.
Add celery and sauté until brown, about 5 minutes. Add chicken stock to pot.
Bring to a boil and scrape up any caramelized bits from the bottom of the pan. Remove from heat.
dd the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine.
Pour sauce over brisket.
Cover tightly with foil and bake for 225 Minutes until very tender.
Uncover and let stand 60 Minutes at room temperature.
The brisket can be prepared 3 days in advance.
Cover and keep refrigerated.
Preheat oven to 350 degrees F.
Spoon off any fat from brisket and sauce.
Slice meat thinly across the grain.
Return to roasting pan.
Transfer sauce to saucepan and bring to a boil.
Season with salt and pepper
Spoon sauce over brisket, cover and rewarm until heated through.
Ingredients
Directions
Preheat oven to 325 degrees .
Heat 1/3 cup oil in a large heavy pot over medium heat.
Add onions and sauté until caramelized, stirring occasionally, about 35 Minutes.
Slow cooking will bring out the flavor without browning them too much.
If they start to brown too fast, lower the heat.
Transfer onions to a large roasting pan.
Sprinkle brisket with paprika, salt and pepper.
Place brisket on top of onions. Set aside.
In the same heavy pot heat 1 tablespoon oil.
Add celery and sauté until brown, about 5 minutes. Add chicken stock to pot.
Bring to a boil and scrape up any caramelized bits from the bottom of the pan. Remove from heat.
dd the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine.
Pour sauce over brisket.
Cover tightly with foil and bake for 225 Minutes until very tender.
Uncover and let stand 60 Minutes at room temperature.
The brisket can be prepared 3 days in advance.
Cover and keep refrigerated.
Preheat oven to 350 degrees F.
Spoon off any fat from brisket and sauce.
Slice meat thinly across the grain.
Return to roasting pan.
Transfer sauce to saucepan and bring to a boil.
Season with salt and pepper
Spoon sauce over brisket, cover and rewarm until heated through.
No brisket in the recipe. ?
Hi Chana Baila
Sometimes we may leave out an ingredient by mistake but in this case it is actually in the ingredient list. Please read again–it calls for a 5 lb brisket