Prep Time:

4 hours

Calories

Serves:

6

Category:

Beef

Course:

Lunch

Cuisine:

Recipe Ingredients

• 2 large onions cut into thin slices
• 1 beef brisket (about 3 pounds)
• trimmed ½ teaspoon salt ¾ cup beer (not dark) ½ cup each packed light brown sugar ½ cup ketchup
• 1 tablespoon plus 1 ½ teaspoons Worcestershire sauce
• 1 tablespoon plus 1 ½ teaspoons soy sauce
• 2 cloves garlic
• minced
• 2 whole canned chipotle peppers in adobo sauce
• finely chopped
• 1 teaspoon adobo sauce from can
• 6 Kaiser or hoagie rolls
• split and toasted

Recipe Instructions

Preheat oven to 325 degrees F.

Separate onion into rings.

Place brisket, fat side up, over onions; sprinkle with salt.

Combine remaining ingredients except rolls in small bowl; pour over brisket.

Cover with heavy-duty foil Roast 3 to 3 ½ hours until brisket is fork- tender.

Transfer brisket to cutting board, leaving sauce in pan; tent brisket with clean foil. Let stand 10 minutes.

Skim fat from pan juices with spoon; discard.

Transfer juices to large saucepan.

Cook over medium heat until thickened, stirring frequently.

Trim fat from brisket; carve brisket across grain into thin slices.

Return slices to sauce; cook until heated through, coating with sauce. Serve brisket and sauce on rolls.