Ingredients: |
Ingredients: 1 beef brisket,4-5lbs,flat cut with at least 1/4"fat on top
table salt and fresh ground black pepper
vegetable oil
3 large Spanish onions(approx 2 1/2lbs)sliced 1/2"thick
2-3 tbs lt or dk brown sugar
3 crushed garlic cloves
1 c. dry red wine
3 tbs of tomato paste
1/4 c. worcestshire sauce
1 14 oz tomato sauce
1/2 c. low sodium chicken stock
1 tbs paprika
1/8 tsp cayenne pepper(optional)
2-3 tbs of cider or balsamic vinegar
2 tbs flour
2-3 sprigs thyme(optional)
2 dried bay leaves
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Directions: |
Directions:PRE HEAT oven to 325
1.Pat brisket dry with paper towels.Place brisket fat side up and using a dinner fork, poke holes in the fat about 1"apart. Season both sides of brisket, liberally with salt and pepper.
2.Heat 1 tbs of oil in a 12"skillet over med-high heat until oil just begins to smoke. Place brisket fat side UP in skillet (brisket may climb up the sides of the pan);weight the brisket with a heavy dutch oven or cast iron skillet and cook until well browned, about 7 mins. Remove dutch oven or skillet and using tongs, flip brisket and cook on second side without the weight until browned, about 7 mins longer. Transfer brisket to platter.
3.Pour of all but 1 tbs of fat from pan(or if brisket was lean add enough to equal 1 tbs of oil.Stir in the onions, sugar, and 1/4 tsp of salt and cook over medium-high heat until onions are softened and golden,10-12 mins.Add garlic and cook stirring frequently until fragrant, about 1 minute; add tomato paste and cook stirring to combine until paste darkens,about 2 mins. Sprinkle flour over onions and cook, stirring constantly until well combined, about 2 mins. Add broth, worcestshire sauce, wine, tomato sauce,paprika, bay leaves, vinegar and optional cayenne and thyme, stirring to scrape up all the browned bits from the pan. Bring to a simmer and simmer 5-10 mins to thicken sauce.
4.Pour sauce and onions into baking dish. nestle brisket FAT side up in sauce and onions. Cover very tightly with heavy duty aluminum foil. Place in oven and cook 3 1/2 - 4 hrs. Carefully open foil and let brisket cool at room temperature for 20-30 mins.
5.Transfer brisket to platter or foil container. Cover and refrigerate overnight. Pour sauce and onions into a bowl, cover and refrigerate overnight.
6.Next day skim or remove any congealed fat from sauce. Slice the brisket thinly across the grain. place the meat in baking/serving dish.Cover with sauce and cover tightly with heavy duty foil.
7.On the day of serving, bring dish out for 30-45 mins at room temperature.
8.Preheat oven to 350 degrees and bake 30-40 mins. |
This recipe for JANIE'S BRISKET is from