Celebrate St. Patrick's Day with this tasty brisket recipe.
For a casual Irish dinner, serve the cooked meat, onions and sauce on a bun.
- 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
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