Recipe by Shannon Sarna
- 6 lb brisket or braising roast
- 2 onions, sliced
- 1 Tbsp dried onions
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 2 tsp black pepper
- 1 tsp kosher salt
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1 bottle beer
- 1/2 bottle of red wine
- Remove brisket from the fridge and allow to come to sit for 30 minutes.
- Heat a few Tbsp olive oil over medium high heat in a large pan.
- Sear brisket on each side until brown and caramelized, about 5-7 minutes each side, though possibly a bit longer.
- Remove brisket from pan and place into dutch oven or large baking pan.
- Add another Tbsp olive oil to pan and sliced onions. Saute onions until translucent, scraping brown bits off the bottom as you cook.
- Preheat oven to 300 degrees.
- When onions are completely soft and translucent, remove from pan and place on top of the brisket in pan.
- In a small bowl combine dried onion, oregano, parsley, paprika, black pepper and salt. Add beer and mix. Pour over brisket.
- In another small bowl, combine ketchup and brown sugar. Pour over brisket. Pour in about half bottle of red wine, or until brisket is at least half submerged in liquid.
- Cover with lid or tin foil. Cook for 3-4 hours.
- Allow to cool slightly. Remove brisket from pan and slice brisket, cutting against the grain. Place brisket back into sauce.
- When ready to serve, reheat.
