LEMON BAKED BRISKET

3 - 4 lb 1.4 - 1.8 kg BEEF BRISKET, SHORT RIB or SHOULDER ROAST 1 1 clove garlic 12 oz 341 mL bottle beer 1 cup 250 mL water 2 2 medium onions, sliced 1 1 large lemon, sliced 1 1 can (5½ oz/156 mL) tomato paste ¼ cup 50 mL brown sugar 3 tbsp 45 mL onion soup mix     Salt and pepper ¼ cup 50 mL flour

Place whole garlic in bottom of roasting pan; top with brisket. Add 1 cup (250 mL) each of beer and water. Sear uncovered at 425°F (220°C) for 30 minutes. Remove from oven. Cover with onions and lemon slices. Combine remaining beer, tomato paste, brown sugar, onion soup mix, salt and pepper to taste. Pour over meat. Cook covered at 325°F (160°C) for 2½ - 3 hours until tender. Remove meat to a platter. Blend flour with ¼ cup (50 mL) water; add to pan juices, cook and stir until thickened. Carve the meat diagonally across the grain. Serve with gravy. Makes 6 to 8 servings.