Recipe: Beef Brisket

Beef Brisket
rec.food.cooking/Sheryl Rosen

This produces a very tender, almost sweet and savory roast. Make this the day before you plan to serve it.

4 lb flat cut brisket.
2 large onions
1 8 oz can of tomato sauce
1 cup of apple cider
salt, pepper, thyme, bay leaves, garlic powder, paprika
Carrots...to taste.

Slice the onions thinly and saute in a large skillet or Dutch oven in a bit of olive oil, till transparent. Add some chopped garlic and saute til you get the garlic aroma. Do not brown the mixture. Stir in about 2-3 tablespoons of paprika.

Season the meat well with salt, pepper, and garlic powder. (Not too much salt, as it tends to concentrate in a long cooked dish). Remove the onions and garlic from the pan. Brown the meat, fat side down, in the same pan you cooked the onions in. Turn and brown the top. When meat begins to brown, remove to a large roasting pan. Cover with onions, and sprinkle thyme and bay leaves. Add sauce and cider. Add some carrots. Liquid should reach almost to the top of the meat but not covering. Cover with foil, and roast in a 300 degree oven for about 2 1/2-3 hours, till tender. Remove from oven, and leave it covered to cool.

When cool, refrigerate at least 12 hours...up to 48 hours. Skim the fat off the top. When ready to serve, slice the meat cold across the grain. You will be able to get thin slices if you slice when cold. Put back into roasting pan with the gravy and carrots. Heat thoroughly, about 35-40 minutes.

Remove meat to a platter, and reduce gravy if necessary...thickening,
if desired with crushed gingersnaps.

THIS IS SOOOOOO GOOOD!