- 1 [4-pound / 1.8-kg] piece beef brisket
- 12 ounces [375 mL] beer
- 3 tablespoons [45 mL] Worcestershire sauce
- 2 teaspoons [10 mL] salt
- 1 clove garlic, minced
- 8 carrots, peleed then halved
- 8 medium-size potatoes, peleed then halved
- 1 pound [454 g] tiny onions, peeled
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- Preheat oven to 400°F [200°C].
- Arrange beef brisket, fat side underneath, into a large heavy oven-safe casserole with a tight lid.
- Brown beef, uncovered into preheated oven, for 25 minutes.
- Remove casserole from oven; remove melted fat into casserole, and lower oven temperature to 350°F [180°C].
- Pour beer and Worcestershire sauce all over beef; salt, add minced garlic, then mix.
- Tightly cover casserole.
- Transfer beef back into oven, for 1 1/2 hours.
- Then add carrot halves, potato halves and tiny onions.
- Using a spoon, coat vegetables with cooking juices.
- Transfer into oven for approximately 1 more hour, until all ingredients can easily be broken-up with a fork, coating all with cooking juices every once in a while.
- Slice beef before serving along with vegetables, coated with sauce.
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