Beetle Bailey's Beef Brisket
Featured Pinch Tips Video
- 1 large
- beef brisket
- heads of garlic, cloves separated and peeled
- salt and pepper to taste
- 1 bunch
- celery, chopped into 1 inch sticks
- 1 large
- yellow onion, chopped
- 3 lb
- small red potatoes
- 1 lb
- carrots, cut into 1 inch chunks
- 2 bottle
- beer of your choice
1Preheat oven to 250* and place rack on lowest shelf.
2Place the least fatty side of the brisket facing up on the kitchen cabinet and using a paring knife, make small garlic clove sized slits all over the top of the brisket. The more, the merrier!
3Place one peeled garlic clove in each slit.
4Rub both sides of the brisket with a generous amount of black pepper and salt, then place fat side down in a large roasting pan.
5Chop the celery, onions and carrots and scatter into pan. Place the small potatoes in an even layer.
6Pour beer over the veggies and brisket and put lid on/cover with foil.
7Place in oven and bake until done, or for 7-8 hours.