Barbecue-Style Braised Beef Brisket

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Barbecue-Style Braised Beef Brisket

Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!

Ingredients

2 heads garlic1 can (355 mL) root beer¼ cup (50 mL) Worcestershire sauce ¼ cup (50 mL) red wine vinegar1 large onion¼ cup (50 mL) packed brown sugar¼ cup (50 mL) liquid honey1 tbsp (15 mL) dry mustard1 tsp (5 mL) freshly ground pepper½ tsp (2 mL) salt4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)

Directions

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic into large sealable freezer bag; stir in root beer, Worcestershire sauce, vinegar, onion, sugar, honey, mustard, pepper and salt.

Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.

Transfer meat and marinade into a Dutch oven or heavy roasting pan; bring to boil on stove-top. Cover tightly and transfer to a 325°F (160°C) oven. Cook, turning roast every hour, until fork tender, about 3 hours. Remove roast to carving board, skim fat from sauce and boil until thickened, about 30 minutes. Thinly slice warm roast across the grain and serve with sauce.

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