Ingredients:
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.