Brisket & Vegetables

• 1 single lean brisket, about 3 lbs
• 6 carrots, peeled & left whole or cut into quarters or chunks
• 3 yellow onions, quartered
• ½ bunch celery, cut in rustic 2" pieces

Beer & Ketchup

• 2 (12-oz each) bottles of beer (any kind will do - although if you won't drink it, don't use it!)
• 1 bottle Heinz ketchup

Special Equipment

• Dutch oven or heavy roasting pan with lid. (If you don't have a pot with a cover, use 2 layers of foil for an air-tight fit)

1. Heat oven to 350º
2. On the stove over high heat sear brisket on both sides, fat side down first, in heavy roasting pan (or a Dutch oven)
3. Add vegetables to bottom of roasting pan, place meat on top, pour in beer and ketchup, making sure that the top of meat is covered with a layer of ketchup
4. Cook 3 hours, tightly covered, then remove lid for 30 minutes to brown
5. Let cool in pan before slicing
6. With a sharp knife (don't use a serrated knife), cut across the grain and slice very thin, be sure to move the meat to follow the grain, and continue to slice across the grain

Serving Suggestion

• Serve thin slices with potato pancakes and apple sauce
• Makes a fantastic sandwich if there are any leftovers!