From The Lunch Belle's Thanksgiving table, 2010There's something so nostalgic and comforting about slow-cooked brisket.  While I love my beef drizzled with gravy and served with a couple of savory side dishes, I actually enjoy making brisket tacos - a day or two later - even more! 

So don't let the "4-hour" text scare you away, because this recipe is easy enough for even the most novice cook.

Ingredients:

Serves 10-12

*I found the original recipe, courtesy of Irene Wolpin, on Food Network's website in 2007.  I have tweaked it to my liking. 

• 4 pounds beef brisket

• 1 sweet onion, sliced

• 1/2 cup ketchup

• 1/2 cup chili sauce (I recommend using Heinz Chili Sauce - if you cannot find this in your local supermarket, please view these ingredients and find the closest match)

• 2 tablespoons brown sugar

• 6 cloves garlic, halved

• 1 (12 ounce) can full-bodied beer, not light/lo-cal

Method:

1. Season meat liberally with sea salt and coarsely-ground black pepper.  Place in to a 9x13" pan. 

2. Using a fork or kitchen prongs, gently prick surface of the meat - this will allow for flavor to penetrate deep inside of the brisket.  Cover meat with sliced onion.

3. In a separate bowl, combine ketchup, chili sauce, brown sugar, halved garlic cloves, and beer.  Stir to blend, then pour over meat.

4. Cover pan with foil and bake at 300 degrees for 4-hours. 

5. When finished, remove meat from pan immediately - place in another shallow pan, away from heat.  Allow it to cool to room temperature.

6. Pour pan juices in to a mixing bowl and, using an immersion blender or blender, blend ingredients until they form a thick gravy. 

7. When ready to eat, slice meat cross-grain.  Lay in baking dish to reheat.  Serve with gravy.

…

Until we eat again,

Lindsay, The Lunch Belle