For a casual Irish dinner, serve the cooked meat, onions and sauce on a bun.

Ingredients

• 2 lb Ontario beef brisket pot roast
• 1 tbsp vegetable oil
• 3 Ontario onions, peeled and sliced into rings
• 1/2 cup stout beer
• 3 tbsp tomato paste
• 2 tbsp each brown sugar and malt vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp each salt and pepper
• 1 tbsp cornstarch
• 1/3 cup cold water
• 8 onion buns, split
   

Directions
1 Pat meat dry. In ovenproof skillet, heat oil over medium heat; brown meat on all sides. Remove from heat. Cover meat with onion slices.

2 In small bowl, whisk together beer, tomato paste, sugar, vinegar, Worcestershire sauce, salt and pepper. Pour over meat in skillet. Cover skillet with 3 layers of foil, sealing edges tightly. Roast in 325°F oven for 1 1/2 hours.

3 Transfer meat to cutting board and cover with foil. Using slotted spoon, remove onions to bowl, leaving liquid in pan.

4 In small bowl, stir cornstarch with water until smooth. Stir into skillet and bring to boil over medium-high heat. Reduce heat and simmer until thickened, stirring constantly.

5 Gently stir in onions, remove from heat. Thinly slice meat across the grain. Pile meat and onion sauce on buns.

Tip: Any leftovers can be served reheated with hot cooked Ontario cabbage and potatoes.

Cooking time: 7 minutes
Baking Time: 1 1/2 hours
Serves: 8