Brisket is a cornerstone of Texas cooking, as much a part of the culinary fabric as sweet iced tea and biscuits. This version is a great “prep it and forget it” dish. You can pull it together and toss it all in the roasting pan in just a few minutes, and then put it in the oven and do something else for 3 hours. The house smells amazing while it’s cooking and the result is meltingly tender brisket and a tangy-sweet sauce. Toward the end of cooking, toss a green salad and make some White Rice (page 126)—or if you’re feeling more ambitious, place the Broccoli and Rice Casserole (page 123) in the oven 30 minutes before the brisket is done—and dinner is served!
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a large roasting pan (with a lid, if possible), place the brisket fat-side up. Spread the onion on top. In a medium mixing bowl, place the chili sauce, brown sugar, garlic, and beer. Stir until well blended. Pour the sauce on top of the meat. Tightly cover the pan with the lid or aluminum foil.
Step 3
Bake for 3 hours. If you’d like to thicken the gravy, transfer the brisket to a platter and keep warm. Place the cornstarch in a small dish and add 2 tablespoons water. Stir until dissolved and stir into the cooking liquid. Bring to a boil and cook for 1 minute, stirring constantly.
Step 4
To serve, cut the brisket across the grain into 1/4-inch slices. Arrange the slices on a platter and pour some of the sauce over the brisket. Transfer the remaining sauce to a gravy boat to pass at the table.
