Friday, April 18, 2014
Inquirer Daily News

Beer and Brown Sugar Brisket

This tried and true brisket recipe is one that everybody loves.

Beer and Brown Sugar Brisket

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 So the plan for my daughter’s Super Bowl viewing party was the white chili featured last week. But here is the joy of roommates and male friends: There is no such thing as making something in advance. And no such thing as leftovers. The chili was consumed within minutes — housed was actually the verb my daughter used — the night it was made. Thus the need for another game-day recipe, something easy that would feed a group.
I suggested the simplest of recipes: the brisket that is a family favorite. I got the recipe years ago from my friend and neighbor, Jan Rood-Ojalvo, an Earth mother if there ever was one. She made it for each of her six children’s bar mitzvahs, served it at the parties she hosted in her backyard, with badminton and punch.
I’ve been making the recipe for years and have passed it along to many friends, who also make it regularly, because it’s so easy and so delicious. And foolproof … well, practically foolproof. See Sally's post.

Beer and Brown Sugar Brisket
Makes 8 to 10 servings
1 large onion, cut in thick slices and separated into  rings
1 4-pound beef brisket
1 cup of brown sugar
1 cup of ketchup
1 bottle or can of beer
1. Preheat oven to 325.
2. Lay onion rings on the bottom of a roasting pan.
3. Place brisket on top of the onions, fat side up.
4. Mix the brown sugar, ketchup, and beer together and then pour over the brisket.
5. Cover with foil and cook for three hours.
6. Remove from oven and let cool for about 10 or 15 minutes.
7. Trim off the fat, slice across the grain, and return to the sauce. Serve with a spoonful of sauce alone or with rolls.
— From Jan Rood-Ojalvo
Per serving (based on 10): 436 calories, 50 grams protein, 20 grams carbohydrates, 15 grams sugar, 11 grams fat, 161 milligrams cholesterol, 393 milligrams sodium, trace dietary fiber.

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

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