Beer braised beef roast with onion

Nice and slow cooking will turn your supermarket brisket into something mouth-watering, flavourful and aromatic.  The leftover is perfect for shredding, reheated in the sauce and turned into a beef roast sandwich.

Serves – 6-8

Ingredients

6 onions

1 brisket or beef chuck roast

3 teaspoons vegetable oil

salt and upper

garlic

2 bottles of pilsner-style beer

Rosemary and thyme

Method

1. In large pot or dutch oven, heat 3 tsp. vegetable oil. Season beef with salt and pepper and sear in pot on all sides; transfer to a plate.
2. To pot, add 1 thickly sliced large onion and 2 cloves minced garlic; cook for 3 minutes.
3. Add 2 cans of beer, 1/2 cup water, a few sprigs of each rosemary and thyme, salt and pepper to taste.
4. Bring to boil. Lower heat, return beef to pot, cover and simmer on low for 3  to 4 hours.
5. Service braised beef  with onion and sauce