Edie’s Brisket #

A Jewish Texan brisket to feed your soul.

Serving Size #

6 people / servings

Ingredients: #

• 1 (3½- to 4-pound) beef brisket
• 2 medium onions, sliced
• 1/2 lb potatoes
• 1/2 lb carrots
• 2 (12-ounce) cans beer
• ¼ cup firmly packed brown sugar
• 1 tablespoon Dijon mustard
• ⅓ cup Worcestershire sauce
• 1 cup barbecue sauce
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried whole thyme
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions #

• Trim off excess fat off the Brisket
• In skillet or dutch oven, braise brisket both sides with olive oil, salt/pepper and garlic. Not too much olive oil, just enough to coat pan, you want the Brisket to brown. Once browned, if using a skillet, move to baking pan that can hold liquid in the oven.
• Add all the ingredients in to the pan and fully cover the Brisket. Add potatoes, baby or cut carrots and if you want,sliced celery
• Cover with lid or foil and bake at 300 for 4-5 hours or until falling apart when using a fork.
  • Or, 3-4 hours until a fork can easily slide through it but it’s still firm if you want sliced brisket.