- 6 lb black angus beef brisket (first cut, approximately)
- 1 c beer
- 1 c ketchup
- 1/2 c red wine vinegar
- 1 envelope onion soup mix
*Quantities are not crucial.
Sprinkle beef with fresh ground pepper, pressing in. Sear beef in large dutch oven on stove top. Mix beer, ketchup, and vinegar together in bowl. Pour half of onion soup over top of seared beef. Turn beef and coat other side with soup mix. Pour sauce over top, cover dutch oven, and roast at 400F for 30 minutes.
Turn oven down to 250F and roast for another 3.5 hours.
Remove beef from pan and allow to cool slightly. Slice thinly across the grain. Serve with roasted or mashed potatoes.
*SJ Note 24 July 2009: 1 pound of brisket only took 1.5 hours.