||Beef Brisket with Caramelized Onions
1/3 cup plus 1 Tbs vegetable oil
2 1/3 lbs onions, thinly sliced
Preheat oven to 325F. Heat 1/3 cup oil in heavy large pot over high heat. Add onions and saute until very dark brown, stirring occasionally, about 35 minutes. Transfer caramelized onions to large roasting pan.
5 celery stalks, sliced
1 1/2 cups canned chicken broth
1 12 oz. bottle dark beer
1 12 oz. bottle chili sauce
2 Tbs tomato paste
1 Tbs chopped fresh marjoram
1 5 lb trimmed beef brisket
1 Tbs Hungarian sweet paprika
Additional chopped fresh marjoram
Heat 1 Tbs oil in the same large pot used to cook the onions. Add celery and saute over high heat until brown. Add broth to pot. Bring to boil scrapping up any brown bits. Remove from heat. Add beer, chili sauce, tomato paste and 1 Tbs marjoram to pot. Sprinkle brisket all over with paprika, salt and pepper. Place brisket atop onions in large roasting pan, fat side up. Pour sauce over brisket. Cover with foil and bake until very tender, about 3 hours 45 minutes. Uncover, let stand 1 hour at room temperature.
Preheat oven to 350F. Spoon off any excess fat from brisket and sauce. Scrape sauce off brisket into pan. Transfer meat to cutting board. Thinly slice brisket across grain. Arrange slices in 13x9x2 inch glass baking dish, overlapping slightly. Tranfer sauce to heavy large saucepan and bring to boil. Season with salt and pepper. Spoon over brisket. Cover loosely with foil and rewarm brisket until heated through, about 40 minutes. Sprinkle with additional chopped marjoram.
Yield: 10 Servings