4 lb Lean brisket of beef; trimmed of all visible fat
Salt
Pepper
Garlic powder
4 md Onions
3 tablespoon Oil
1-1/2 c Beer, white wine, or broth
3/4 c Ketchup
1/2 c Brown sugar
Yield: 8 Servings
Place brisket in a 9×13-inch roasting pan. Sprinkle with salt, pepper, and garlic powder. In a large skillet, saute the onions in oil until onions are beginning to brown. Place onions on brisket. Combine remaining ingredients and pour over the meat.
Cover pan tightly with foil and bake in a 350 degree F. oven until fork tender about 2-1/2 hours. Remove from the oven and allow to cool down. When meat has cooled down, place in refrigerator for several hours.
When cold, remove any fat that has congealed on top. Slice meat and return to pan with gravy. When ready to serve, heat in a 350 degree F. oven, covered with foil, for about 45 minutes or until meat is hot. Simple, but delicious! This is best prepared one day in advance and then reheated at the time of serving so that flavors have a chance to meld together.