The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
Ingredients
- 1 fresh beef brisket (6 pounds)
- 1/3 cup packed brown sugar
- 3/4 cup coarse sea salt
- 1/4 cup chopped onion
- 4 bay leaves, crushed
- 3 teaspoons pepper
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons dried thyme
- 1-1/2 teaspoons ground allspice
- 1-1/2 teaspoons ground cloves
- 4 medium onions, sliced
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 2 cups stout or beef broth
- Optional: Rye bread, Swiss cheese slices and Dijon mustard
Directions
- Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
- In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
- Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
- Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
- Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
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