Beef Brisket in Beer with Herbed Goat Cheese and Balsamic Onion Bites

I realize this is a strong statement.

(and yet, I say it every time I make it)

But, out of all the wonderful and lovely smells that come out of my kitchen, there is something extra-intoxicating about my Beef Brisket in Beer.

 

"Oh my gosh, that smells amazing," we both nod, with drool running down our chins.

The sweetness of the chile sauce, the garlic, the onions... I'm not sure what it is, but this would be the ultimate time for Emeril's "Smellevision."

So, I've made this recipe for years... I think it even came from Cooking Light back in the '90s? And one day last year, when I was leading a healthy eating demonstration for some awesome attorneys (I know!) I was feeling creative, and this lovely low-carb appetizer was born.

It was originally meant to go on roasted eggplant, but that was a disaster.  Grrr.

I do not like eggplant.  Diana, remember this in the future... eggplant- bad.

And, in the last minutes, I frantically searched the fridge and found a container of Spring Lettuce Mix, and it ended up being fantastic!  Plus, simpler to prepare (and much prettier to photograph).

So, if you're smart, you'll do the Beef Brisket in Beer one night.  And then the next, the Bites. 

Oh, and if you're really about re-using, today I used the leftover herbed cheese and balsamic roasted onion and made a Black Forrest Ham, Spinach and Cheddar Wraps for a snack.

Just another day in the life of a foodie...

Beef Brisket in Beer with Herbed Goat Cheese and Balsamic Onion Lettuce Bites

Beef Brisket in Beer

2-3lb. beef brisket

1/2 teaspoon pepper

1 yellow onion, cut into rings

1/2c. chili sauce

3 tablespoons brown sugar

2 cloves of garlic, smashed and minced

12 ounces beer

Place brisket in a roaster.  Sprinkle top with pepper and arrange onion over brisket.  Mix together the rest of the ingredients in a bowl and pour on top.  Roast covered at 350 degrees for 3 hours (check sooner for smaller cuts).  Then uncover, lower heat to 300 degrees and bake for about 20 minutes more or until nicely browned and fork-tender.

For the Herbed Cheese:

Mix 8 oz. soft cream cheese with 4 oz. goat cheese.  Add in salt and pepper to taste and fresh or dried herbs as desired.  I add 1 Tblsp. Parisien blend from Penzeys.  Then add in 1/2 lemon, juiced.

For the Balsamic Roasted Onions:

Cut a large red onion in half moons and place in 8x8 pan or I use a pie dish.  Drizzle with olive oil, salt and pepper and balsamic vinegar.  Roast at 375 degrees for 30-40 minutes until onions are browned and tender.

Layer all on lettuce leaves (I like the Spring Lettuce Mix) and serve.