Roast Brisket Of Veal With Onion Gravy

1. 1

   Heat the oven to 325 degrees F.

2. 2

   Prepare a roasting pan with nonstick pan spray.

3. 3

   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.

4. 4

   Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.

5. 5

   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.

6. 6

   Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.

7. 7

   Serve with roasted or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.