Subj:  Do Ahead Beef Brisket
From:  Quiquig

This is a brisket recipe that I think I got from a neighbor and I have been making it for
more years than I can remember.  The recipe is for a 4 pound brisket but you can simply
cut down on the ingredients for a smaller brisket or increase them for a larger brisket.  I
usually do this early in the morning.You need a roasting pan with a cover for this
recipe.This looks like an involved recipe but it really takes about 5 minutes to put
together.

Do Ahead Beef Brisket

Ingredients:

1 4 pound beef brisket  
1 large onion
3 or 4 cloves of garlic
1 or 2 bottles of beer or ale (cans are fine too)
1 large bottle ketchup

Preheat oven to 325 degrees.  Slice the onion and scatter in the bottom of the roasting
pan.  Cut the cloves of garlic in half and scatter them in the bottom of the roasting pan.
Place the brisket on top of the onions and garlic.  Pour about 3/4 of the bottle of ketchup
on and around the brisket.  Pour the bottle of beer over that.  Cover.  Roast the brisket
for 3 hours and 15 minutes.  (I usually check it after the first hour or hour and a half and
baste it.   If there isn't enough sauce add what is left of the ketchup and as much of the
second bottle of as you like.  You do not want the sauce to be too thin but it shouldn't be
really thick either).  Take the brisket out of the oven.  Remove the brisket from the
sauce. Leave the sauce in the roasting pan with the cover on.  When the brisket has
cooled a bit cover it with plastic wrap and put it in the refrigerator.  The reason you do
this is that the brisket is much easier too slice when cold.  Once it is cool remove from
fridge and slice in medium to thin slices.  Place the slices back in the roasting pan with
the sauce. Spoon some of the sauce over the brisket.  About 30 minutes before serving
preheat oven to 325 degrees and place the sliced brisket in the covered roasting pan in
the oven for 20 minutes.

Note:  I have never done this recipe the night before.  A friend of mine did and said that
it turned out beautifully.  Let the sauce come to room temperature before reheating.

Pat Gold