There are certain foods that just say “comfort”:
Grilled cheese and tomato soup.
Mac and cheese.
Spaghetti and meatballs.
And – in our home – a classic brisket, with roasted vegetables.
While some would argue that summer cooking is the easiest (just “throw something on the grill”), this dish is proof that winter cooking has it all going on. Because winter cooking means long, slow spells in the oven, with minimal hands-on. And the added bonus of a heavenly-smelling kitchen (take THAT, barbecue!).
Just a few simple ingredients and this brisket is all yours. Even better, you can freeze it for later, and leftovers re-heat beautifully.
Are you a summer cook or a winter cook?
- First-cut brisket (about 5 – 7 pounds)
- Salt and pepper
- Garlic powder
- 3 large stalks celery, sliced
- 1 large onion, halved and sliced
- 12-ounce bottle chili sauce
- 12-ounce bottle of beer
Roasted vegetables, for serving
Pre-heat the oven to 400 degrees; line a baking pan with tin foil.
Slice most of the fat from the brisket (you can – and should – leave a thin layer).
Place the brisket – fat side up – in your prepared pan. Season generously with salt, pepper and garlic powder. Cover with the celery and onions.
Cook for 40 minutes, then pour the chili sauce over. Fill the empty bottle one-third of the way with water, shake vigorously, and pour over the brisket.
Cover the pan with foil, reduce the oven to 350 degrees and cook for 90 minutes. Pour the beer over and continue to cook, covered, for an additional 40 minutes. Remove from oven and let cool. Refrigerate overnight.
Slice the brisket and return to the pan – cover with the sauce, being sure to get between the slices. Freeze or re-heat (covered), basting occasionally. Serve with roasted vegetables.