Barbecued Brisket with beer – great for large dinner parties
Preheat oven to 350F/180C.
Trim brisket and rub all over with the garlic. Combine celery seeds, pepper, ginger and bay leaves, then rub into all sides of the brisket.
Mix the tomato paste, soy, Worcestershire and sugar, and smear this all over the meat. Score the fat side of the brisket and place the onions on top, and place the meat in a heavy nonstick high-sided roasting pan.
Cover tightly with aluminum foil. Cook for 4 hours.
Open the foil to expose the onion-covered top, and cook for another hour. Remove meat to a heated plate and keep warm.
Place the roasting pan on the stovetop over medium-high heat, and degrease sauce with some beer until the sauce has reduced to a pleasant consistency.
[Note: Improves if cooked a day ahead; refrigerate in the sauce, and slice cold.]
Serve at room temp or reheat.
Recipe provided by The Perfect Pantry.