Roast Brisket of Veal With Onion Gravy

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READY IN: 3hrs 15mins
SERVES: 5

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 325 degrees F.
  • Prepare a roasting pan with nonstick pan spray.
  • Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
  • Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
  • Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
  • Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
  • Serve with roasted or mashed potatoes.
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