Belgium Brisket of Beef

Belgium Brisket of Beef


  • 5 pounds flat brisket of beef
  • 2 tsp sale
  • 1/2 tsp pepper
  • Garlic and onion powder to taste
  • 2 onions, sliced
  • 4 celery ribs
  • 1 cup chili sauce
  • 1/4 cup water
  • 1 can beer


  1. Place beef on a rack in a large roaster, fat side up. Season both sides of meat with salt, pepper, garlic and onion powder. Place onions, celery and chili sauce over meat. Put 1/4 cup of water in bottom pan.
  2. Roast in a 325-degree oven, uncovered, basting oven with drippings until meat becomes well browned. COVER. After beef has baked for 3 1/2 hours (having checked occasionally to see there is still enough liquid and if need, as in some more water), pour beer over meat. Recover and bake 1 1/2 hours longer or until meat is tender.
  3. Remove meat and let cool slightly before slicing. Then slather with the dark gravy and Serve with roasted potatoes, your favorite greens--and more Belgian ale!

NOTE: To make day ahead, remove meat and cool after baking. Strain gravy into a bowl; let set until fat rises to the top. Skim off as much as possible. Slice meat. Before serving reheat meat in skimmed gravy. Add 1/2 cup water if necessary.

Source : Evenings with Peter

Share It To Your Friends!

Share to Facebook