Sharon's Mom's Brisket


4-6 lb. beef brisket

1 quart organic beef broth

2 ribs celery

2 cloves garlic, crushed

4 carrots. Peeled and cut into 1/4ths

3 onions

1/3 cup old bay seasoning

1 bottle dark beer

1 bottle Heinz chili sauce

Handful soaked shitake mushrooms, or additional mushrooms of any type

  • Preheat oven to 350
  • In 13 x 9 roasting pan, place broth on bottom
  • Add carrots, celery and onions and a handful of soaked shitake mushrooms
  • Rub old bay seasoning on brisket
  • Place meat on top of veggies
  • Pour beer and chili sauce over
  • Cover with foil and roast 3 ½-4 hours (if your brisket is 6 lb. or under, don’t go over 3 1/2 hours or meat will be dry)
  • Remove foil, increase heat to 450
  • Roast 10-15 minutes longer until brown
  • Make one day ahead.  
  • Take out meat and put in foil in fridge.
  • Slice when cold.  (I remove all visible fat.)
  • Put vegetables and gravy in separate containers in fridge.  Skim fat off gravy.
  • Warm up beef, veggies, gravy on stove top over low heat.

© Bts arbara Sevde 2012