I’m a big fan of food that tastes like it was difficult to make, but was actually super easy. That way you get lots of praise for throwing a few things in a dish and then napping while they transform in the oven into something so delicious and mouthwatering.
This beef brisket is one of those recipes.
The hardest part is finding the cut of meat. Sometimes I even have to call Publix and order it. Ugh. See how hard I worked on this?!
Seriously, though, if you do have to order it from Publix, they have it ready just one day later, and you can ask them to trim the fat off of it for you because, you know, less work = more nap.
Start with some brown sugar. ½ to ¾ of a cup. More or less depending on your tastes. I won’t judge if you throw a whole cup in there.
Dump a whole bottle of chili sauce on top. Don’t hold back.
Here comes the best part: pour in a whole bottle of beer. Whatever beer you like. I bet even root beer would be good. Whatever you can pry out of your hubby’s hard-working hands.
Give it all a stir. Do it quickly – that nap is calling your name!
Cut up an onion and layer the rings on top of the brisket. Give it a sprinkling of salt & pepper.
Then pour that sweet, fizzy sauce over all of it.
Take a moment to admire all your hard work before sealing the dish up tight with aluminum foil and popping it in a preheated oven for three hours. You heard me, it’s time for that nap I promised you. Your job is done.
Three hours, one long nap, and a quick dip in the pool later, you’re ready to pull this bad boy out of the oven.
The onions are soft and flavorful, the beef is tender and juicy, and the sauce is sweet and tangy. Give yourself a pat on the back. You did all that.
Have the hubby cut it up (because you’re tired from all the hard work), and pop it back into the sauce until you’re ready to serve it.
If you’re feeling energetic, serve it with some mashed potatoes and a green veggie. Maybe even some bread to sop up all that beautiful sauce.
Don’t wait to make this – it’s minimum effort with maximum reward.
Here’s the breakdown:
Easy Beef Brisket
- 1 (3 pound) beef brisket, trimmed of fat
- 1 medium onion, thinly sliced
- salt and pepper to taste
- 1 (12 fluid ounce) bottle beer
- 1 (12 ounce) bottle tomato-based chili sauce
- ½-¾ cup packed brown sugar
Preheat the oven to 325° F.
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions.
In a medium bowl, mix together the beer, chili sauce and brown sugar. Pour over the brisket. Cover the dish tightly with aluminum foil.
Bake for 3 hours, removing the aluminum foil 30 minutes before baking time ends. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven (if necessary) with the sauce spooned over the sliced meat.
*I discovered this gem of a recipe years ago on allrecipes.com.