My Mother's Brisket
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 large
Garlic Cloves (to taste, minced)3 tsp
Salt3 tsp
Pepper (freshly ground)Directions:
1
Preheat oven to 375°F
2
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes
3
Pat brisket dry and season with salt and pepper
4
Roast brisket in pan, uncovered, 30 minutes
5
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden
6
Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more
7
Stir in garlic, paprika, salt, and pepper and cook 1 minute
8
Stir in 3 cups water and bring to a boil
9
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender
10
(Check pan every hour and if necessary add more water
11
) Remove brisket from oven and let cool in onion mixture 1 hour
12
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight
13
Spoon onion mixture into a 1-quart measure and chill, covered, overnight
14
Preheat oven to 350°F
15
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth
16
Slice brisket against the grain (thick or thin, as you prefer)
17
In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes
18
Preheat oven to 375°F
19
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes
20
Pat brisket dry and season with salt and pepper
21
Roast brisket in pan, uncovered, 30 minutes
22
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden
23
Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more
24
Stir in garlic, paprika, salt, and pepper and cook 1 minute
25
Stir in 3 cups water and bring to a boil
26
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender
27
(Check pan every hour and if necessary add more water
28
) Remove brisket from oven and let cool in onion mixture 1 hour
29
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight
30
Spoon onion mixture into a 1-quart measure and chill, covered, overnight
31
Preheat oven to 350°F
32
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth
33
Slice brisket against the grain (thick or thin, as you prefer)
34
In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes