Serves: 8
- 1 4lb First Cut Brisket, Top of the Rib or Minute Roast, or two 2lb Second Cut Briskets
- 2 tablespoons Montreal steak seasoning
- 2-3 tablespoons grapeseed or vegetable oil
- 2 Spanish onions, thinly sliced
- 1 teaspoon kosher salt
- 1 cup barbecue sauce
- ½ cup apricot preserves
- 1 cup beer
Directions
Preheat oven to 350°F.
Rub steak seasoning all over the brisket.
Heat a large frying pan over medium-high heat. Add oil to pan and sear for 6-10 minutes per side, until golden brown. Remove the brisket from frying pan and place in a 9×13 baking dish.
Add onions and salt to frying pan and lower heat to medium. Add more oil, if necessary. Sauté for 15 minutes, until onions are softened and lightly golden brown. Add beer to the pan to deglaze and pick up all the flavorful bits on the bottom of the pan.
Add barbecue sauce and apricot preserves to pan to create a smooth sauce.
Pour onion mixture over brisket. Cover pan tightly with foil and braise for 3 hours or until tender. (Alternately, cook in a crockpot on low, or in an oven at 225F, for 7-8 hours). Allow roast to cool in pan before refrigerating or slicing. (For best results, refrigerate overnight and slice when cold. )
Slice roast, reheat and serve.
