- 3 onions, sliced
- 4 garlic cloves, minced
- 5 pounds brisket, trimmed
- 1 6 oz jar prepared horseradish sauce
- salt + pepper
- 2 or 3 beers, depending on size of brisket
- Preheat oven to 300˚F.
- Place sliced onions in the bottom of a large roasting pan with garlic. Generously season brisket with salt and pepper.
- Place seasoned brisket on top of onions and garlic in roasting pan. Spread prepared horseradish on top of brisket. Season top again with salt and pepper.
- Pour beers into roasting pan, being careful not to pour on top of seasoned brisket. Beer should reach the bottom of the brisket at least and cover onions completely.
- Cover with heavy duty aluminum foil to seal. I usually cover with aluminum foil then cover again with the roasting pan lid.
- Place on lower rack in oven and bake for 3 1/2 - 4 hours or 45 minutes per pound.
- Remove from oven and uncover the foil (be careful!! It's hot and there is steam!). Poke with a fork and twist. If the meat twists easily and comes apart, it's done. If not, recover and place in oven for another 30 minutes. Repeat until fork twists easily. Some briskets take longer than others.
- Remove brisket from pan and place on a cutting board. Allow to rest for 20 minutes, tent with aluminum foil to retain heat. When ready to slice, cut AGAINST THE GRAIN. Serve with braised onions and jus.