Onion-Smothered Roast Brisket and Vegetables
The recipe Onion-Smothered Roast Brisket and Vegetables could satisfy your Jewish craving in about 45 minutes. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 398 calories, 34g of protein, and 11g of fat each. It will be a hit at your Hanukkah event. A mixture of carrots, garlic pepper, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
Instructions
Place brisket in a large roasting pan; top with onion.
Combine chili sauce, beer, sugar, and Worcestershire sauce; pour over onion. Cover and bake at 325 for 1 1/2 hours.
Stir onion into cooking liquid. Arrange the carrots and potatoes around brisket; spoon cooking liquid over vegetables.
Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender.
Cut brisket diagonally across the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.
Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.