This delicious recipe is great for special occasions and yields plenty of leftovers. Brisket is also a popular entree to prepare for Jewish holidays. Serves 14.
Things You'll Need
- 9 lbs. brisket (5 lbs. if corned by butcher)
- 1 head peeled garlic
- 6 crushed ginger snaps
- 5 chopped yellow onions
- 2 cans tomato sauce
- 1 can beer
- Roasting Pans
Preheat oven to 350 degrees F.
Place the brisket in a large roasting pan and rub with garlic and onions.
Add the garlic and onions to the pan.
Cover and roast for one hour.
Remove from oven and pour tomato sauce over brisket, then sprinkle ginger snap crumbs on top.
Add a can of beer.
Cover and roast for 4 hours, basting every 1/2 hour or so.
Let the meat rest for at least ten minutes before slicing.
Tips & Warnings
- Keep the brisket covered the entire time it's roasting, so it doesn't dry out.
- This recipe is not kosher for passover.
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