YIELD Makes 6 servings
INGREDIENTS
2 large onions, cut into thin slices 1 beef brisket (about 3 pounds), trimmed 1/2 teaspoon salt 3/4 cup beer (not dark) 1/2 cup packed light brown sugar 1/2 cup ketchup 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce 1 tablespoon plus 1-1/2 teaspoons soy sauce 2 cloves garlic, minced 2 whole canned chipotle peppers in adobo sauce, finely chopped* 1 teaspoon adobo sauce from can** 6 hoagie or kaiser rolls, split and toasted *Canned chipotle peppers can be found in the Mexican section of most supermarkets or gourmet food stores.**For spicier flavor, add 1 to 2 teaspoons additional sauce.PREPARATION:
- Preheat oven to 325°F. Separate onion slices into rings. Place in bottom of large roasting pan.
- Place brisket, fat side up, over onions; sprinkle with salt. Combine remaining ingredients except rolls in small bowl; pour over brisket.
- Cover with heavy-duty foil or roasting pan lid. Roast in oven 3 to 3-1/2 hours until brisket is fork-tender.
- Transfer brisket to cutting board, leaving sauce in pan; tent brisket with foil. Let stand 10 minutes. (Brisket and sauce may be prepared ahead to this point; cool and cover separately. Refrigerate up to 1 day before reheating and serving.)
- Skim fat from pan juices with large spoon; discard fat. Transfer juices to large saucepan. Cook over medium heat until thickened, stirring frequently.
- Trim fat from brisket; carve brisket across the grain into thin slices. Return slices to sauce; cook until heated through, coating slices with sauce. Serve slices and sauce in rolls.