Brisket
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 tbsps
Onion Powder3 tbsps
Garlic Powder3 tbsps
Paprika1 tbsp
Salt3 tsp
Pepper1 tsp
Celery Salt4 tbsps
Corn Oil1 cup
Water3 cups
Onion (chopped)Directions:
1
In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly
2
Dredge the brisket in this spice mixture making sure every part of it is well covered
3
Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days
4
Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides
5
Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour
6
While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally
7
When the onions are nicely browned, add garlic, which browns quickly
8
Add onions and garlic to brisket pot
9
Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked
10
To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done
11
Cook longer if necessary
12
Remove brisket to a plate, and trim all visible fat
13
Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife
14
Serve hot with gravy from the pot or cold in sandwiches
15
In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly
16
Dredge the brisket in this spice mixture making sure every part of it is well covered
17
Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days
18
Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides
19
Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour
20
While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally
21
When the onions are nicely browned, add garlic, which browns quickly
22
Add onions and garlic to brisket pot
23
Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked
24
To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done
25
Cook longer if necessary
26
Remove brisket to a plate, and trim all visible fat
27
Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife
28
Serve hot with gravy from the pot or cold in sandwiches