It looked so good (and believe me, it tasted as good as it looked) that a few of my readers asked for the recipe so here it is!
HARPOON BEEF BRISKET
2 4 ounce cans mushrooms
1 onion, sliced
1 4 pound single beef brisket
4 carrots, peeled and sliced
1 cup ketchup
1 bottle Harpoon Beer
1 package onion soup mix
Spread mushrooms and onions on bottom of pan. Place brisket, fat side up, on top of mushrooms and onions. Add carrotts around the sides.
Mix together the ketchup, beer and onion soup mix. Pour mixture over the brisket.
Bake, covered , in a 350 degree oven for 2 l/2 hours. Remove from oven and let cool. (I like to cook the brisket up to this point the day before serving.) Place in the refrigerator.
The day you are serving, remove the brisket from the juices and slice against the grain. Put slices back in the pan, making it look like a whole brisket again. Baste with the juices. Bake at 350 degrees for 30 minutes or until heated through.
(Steve used Harpoon beer but any beer will work)
Enjoy