The best recipes are always the ones that came from a friend who got it from another friend. This brisket is one of those.
When my friend E. told me how she makes her brisket, she couldn’t really tell me where it came from. It was one of those handwritten recipes in her notebook that had come from a friend who got it from another friend…but when recipes get passed around like that, recommended and recommended time after time – written in one notebook after the next – we know it’s good! In the end, we did track down the author as Shifra Klein, editor of Fleishigs Magazine.
It’s tried and true, and that’s why we’re sharing it with you – so you can have that new main meat for your Purim seudah – and if you’re wary of beer, don’t be. You don’t taste it but it does an amazing job of tenderizing meat, just like it does in this recipe. You can also easily make this recipe with a French roast. We (BCP) tested it and it was fantastic.
Start by rubbing the Montreal steak seasoning on the brisket.
And for easier slicing, slice when cold.
then reheat with the sauce.
- 4 pounds 2nd cut brisket or French roast
- 2 tablespoons Montreal steak seasoning
- 2-3 tablespoons oil
- 2 Spanish onions, sliced
- 1 tablespoon kosher salt
- 1 cup beer
- 1 cup BBQ sauce
- ¼ cup apricot preserves
- Rub the Montreal steak seasoning on the brisket.
- Heat oil in a large pan. Add brisket and sear for 6-10 minutes per side. Remove and place in a 9x13 baking pan.
- Add sliced onions to the pan you seared the brisket in. Season with salt and sauté for 15 minutes. Add beer, BBQ sauce, and apricot preserves, and cook until mixture thickens into a sauce.
- Meanwhile, preheat oven to 350⁰F. Pour sauce over the brisket. Cover tightly with foil and bake for 3 hours.
- Cool, slice, and reheat with the sauce (for easier slicing, slice when cold).
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