My Favorite Brisket (Not Too Gedempte Fleysch)
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Salt1 clove
Garlic (peeled)2 tbsps
Vegetable Oil2 cups
Red Wine1
Bay Leaf1 sprig
Thyme1 sprig
Rosemary1 cup
Parsley (chopped)Directions:
1
Preheat the oven to 325°F
2
Sprinkle the salt and pepper to taste over the brisket and rub with the garlic
3
Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole
4
Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary
5
Cover and bake in the oven for about 3 hours, basting often with the pan juices
6
Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked
7
To test for doneness, stick a fork in the brisket
8
When there is a light pull on the fork as it is removed from the meat, it is "fork-tender
9
" This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy
10
When ready to serve, preheat the oven to 350°F
11
Reheat the gravy in a pan on the stove
12
Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious
13
Trim off all the visible fat from the cold brisket
14
Then place the brisket, on what was the fat side down, on a cutting board
15
Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain
16
Put the sliced brisket in a roasting pan
17
Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes
18
Preheat the oven to 325°F
19
Sprinkle the salt and pepper to taste over the brisket and rub with the garlic
20
Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole
21
Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary
22
Cover and bake in the oven for about 3 hours, basting often with the pan juices
23
Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked
24
To test for doneness, stick a fork in the brisket
25
When there is a light pull on the fork as it is removed from the meat, it is "fork-tender
26
" This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy
27
When ready to serve, preheat the oven to 350°F
28
Reheat the gravy in a pan on the stove
29
Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious
30
Trim off all the visible fat from the cold brisket
31
Then place the brisket, on what was the fat side down, on a cutting board
32
Look for the grain-that is, the muscle lines of the brisket-and with a sharp knife, cut across the grain
33
Put the sliced brisket in a roasting pan
34
Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes