Beetle Bailey's Beef Brisket
I grew up on a street called Victor Street in between my grandma and grandpa's house. Aunts and uncles, cousins all up and down the street, and more often then not, in from out of town. Across the street lived a man who went by Beetle Bailey. We would all get together and throw a block party and this is something he would make often. He made it in the huge smoker out in the front yard, I make it in the oven.
- 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
How to Make Beetle Bailey's Beef Brisket
- 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.
About Beetle Bailey's Beef Brisket
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