The beer tenderizes the brisket as it cooks and adds a lovely flavor to the overall dish. I like to drizzle Manischewitz® Creamy Horseradish Wasabi sauce over each person's plate, and then arrange a few slices of the brisket with some of the vegetables. This takes a traditional dish and gives it a modern spin, some kick for the palette, and great visual appeal.

Brisket Roast

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Cooking Time: 3 hours    Serves: 6-8

Ingredients:

• 3 tablespoons vegetable oil
• 1 (3-4 pound) beef brisket (do not trim the fat)
• steak seasoning rub
• 1 cup baby carrots
• 1 onion, thinly sliced
• 5 cloves garlic, chopped
• 1 parsnip, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 5 small red or purple potatoes, unpeeled
• 5 small new potatoes, unpeeled
• 1 (12 oz) can or bottle beer
• 2 teaspoons onion soup mix
• Manischewitz® Creamy Horseradish Sauce - Wasabi

Preparation:

Preheat over to 375 degrees F. Place the oil into a large, oven proof pot or Dutch oven over medium heat. Season both sides of the meat with the spice rub. Once the oil is hot, add the meat to the pot and sear on both sides, about 4-5 minutes, or until nicely browned and no longer sticking to the pot. Add the carrots, sliced onion, garlic, parsnip, turnip, and potatoes. Pour the beer over the meat and vegetables. Add a cup or 2 of water so that liquid comes up 3/4ths of the way on the meat. Sprinkle soup mix on the onion. Cover the pot and place into the preheated oven. Cook for 3 hours. Remove the pot from the oven. When the pot is cool, place it into the refrigerator and allow the meat to cool overnight.

The next day, use an electric knife to thinly slice the meat across the grain. Re-heat the sliced brisket and the vegetables. Serve with Manischewitz® Creamy Wasabi Horseradish Sauce.