Baby wasn't going to be home in time to start the brisket preparations for Rosh Hashanah this year, so I stepped in made my first brisket! It was delicious and so much better than, shall we say, others that I have experienced. Juicy and full of flavor I would make this anytime besides a holiday, such as a warming Sunday dinner. Or for variation, just think of Southern BBQ restaurants where they pair it with sides of mustard or collard greens and soak up the juices and smoky BBQ sauce with jalapeno-laced corn bread. Or shred the leftovers for a burrito stuffed with lettuce, rice and topped with pico de gallo! This particular brisket is from an old, yellowed newspaper clipping found on antiquerecipes.net. Baby was so proud of me and loved, as did our guests. Needless to say, I was thrilled.
Belgium Brisket of Beef
(Makes 6-8 Servings)
5 pounds flat brisket of beef
2 tsp sale
1/2 tsp pepper
Garlic and onion powder to taste
2 onions, sliced
4 celery ribs
1 cup chili sauce
1/4 cup water
1 can beer (I used a Hennipen Farmhouse Saison Belgian-style ale, to great effect)
Place beef on a rack in a large roaster, fat side up. Season both sides of meat with salt, pepper, garlic and onion powder. Place onions, celery and chili sauce over meat. Put 1/4 cup of water in bottom pan.
Roast in a 325-degree oven, uncovered, basting oven with drippings until meat becomes well browned. COVER. After beef has baked for 3 1/2 hours (having checked occasionally to see there is still enough liquid and if need, as in some more water), pour beer over meat. Recover and bake 1 1/2 hours longer or until meat is tender.
Remove meat and let cool slightly before slicing. Then slather with the dark gravy and Serve with roasted potatoes, your favorite greens--and more Belgian ale!
NOTE: To make day ahead, remove meat and cool after baking. Strain gravy into a bowl; let set until fat rises to the top. Skim off as much as possible. Slice meat. Before serving reheat meat in skimmed gravy. Add 1/2 cup water if necessary.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox