|
1 |
Preheat oven
to 350 degrees F. |
|
2 |
Tear off two
large pieces of heavy duty aluminum foil (enough
so that you will be able to completely enclose
the brisket). Place meat on the double sheets of
foil and rub all sides with garlic. |
|
3 |
Combine
celery seed, pepper, ginger and bay leaves and
sprinkle on all sides. Score the fat side of the
brisket. |
|
4 |
Mix tomato
paste, soy sauce and worcestershire sauce. Rub
all over meat. |
|
5 |
Place onions
on top of meat. Wrap and carefully seal meat in
foil (you're going for the pressure cooker
effect). Place package fat side up on a rack in
a roasting pan, and cook for 4 hours. |
|
6 |
Open the
foil and expose onions covering the top; cook
for an additional hour. Remove meat to a heated
plate and keep warm. |
|
7 |
Spoon out
grease from the top of the sauce; put remaining
sauce in a pan and reduce the liquid on medium
heat. Add beer. |
|
8 |
Slice meat
thinly diagonally on the grain, and top with
sauce. |
