Instructions
Preheat the oven to 350°F.
Tear off two large pieces of heavy duty aluminum foil (enough so that you will be able to completely enclose the brisket). Place meat on the double sheets of foil and rub all sides with garlic.
Combine pepper, celery seed, ginger and bay leaves and sprinkle on all sides. Score the fat side of the brisket with a sharp knife.
Mix the tomato paste, soy sauce and Worcestershire sauce. Rub all over the meat.
Place the onions on top of the meat. Wrap and carefully seal the meat in foil (you’re going for the pressure cooker effect). Place the package fat side up on a rack in a roasting pan, and cook for 4 hours.
Open the foil and expose the onions covering the top; cook for an additional hour. Remove the meat to a heated plate and keep warm.
Spoon out the grease from the top of the sauce; put the remaining sauce in a pan and reduce the liquid on medium heat. Then add the beer.
Slice the meat thinly diagonally on the grain, and top with the sauce.
Nutrition
Serving: 1serving, Calories: 704kcal, Carbohydrates: 18g, Protein: 88g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 14g, Cholesterol: 246mg, Sodium: 2495mg, Potassium: 2023mg, Fiber: 3g, Sugar: 9g, Vitamin A: 706IU, Vitamin C: 14mg, Calcium: 86mg, Iron: 11mg
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