Description:

Most delicious brisket recipie

Source:

Ilene

Serves/Makes:4 with leftovers

Ingredients

• 1 beef brisket...must be First Cut--no exceiptions please!!!
• 3 large onions cut in half length-wise; then sliced thin
• 3 cloves garlic, gently smashed to release oil, then sliced
• peanut oil--no exceptions
• 1 bay leaf
• 1 can chicken stock, reduced fat/salt variety is ok
• 1 can beef stock
• salt
• black pepper
• small red potatoes..or any potato you prefer, to be added, if you wish
• cornstarch, optional

Preparation

• Heat black wrought iron frying pan over moderate heat until hot.
• Add enough peanut oil to generously cover bottom of pan until hot.
• Add first cut brisket, fry fat side down until nicely browned.
• Turn with tongs and brown bottom side.
• Stand on remaining sides, until they also are nicely browned.
• Remove brisket to dish which will also hold juices.
• Lower heat to low/medium, add onions and garlic.
• Gently saute until they are browned from their own carmalizing along with the brisket juices.
• Add chicken and beef stocks undiluted.
• Stir well.
• Add brisket back in pan and stir all the liquids for 3 to 4 minutes.
• Gently remove the brisket and all the liquids into a Dutch oven or
• covered aluminum pan.
• Oven should be preheated to 325 degrees (175 C.).
• Add one bay leaf broken in two.
• Place covered pan on lowest shelf, and cook for one half hour.
• Remove the two pieces of bay leaf or they will become too bitter.
• Continue cooking brisket, covered, for another one half to three quarters
• hour.
• Remove from oven and let cool for approximately 15 to 20 minutes.
• Place in refrigerator until the fats are congealed on top and then remove.
• If not congealed until next day, that's fine.
• With sharp knife, thinly slice brisket across the grain.
• Reheat oven to 325 degrees (175 C.) and cook for another 30 minutes covered.
• At this time, place your potatoes around the brisket and cook covered, for another 30 minutes or until potatoes are tender when pierced with a fork.
• Remove to dish and let "rest" for about 10 to 15 minutes; place potatoes about brisket.
• The natural pan gravy is delicious.
• Or you can put 1/4 cup (60 ml) cornstarch into one half cup water; stirring well.
• Gently whisk the cornstarch mixture into the brisket juices (off heat).
• Then return to medium high heat and stir until thickened.
• Season as you wish.
• Enjoy all the compliments!!!!!

Comments

This briskit dinner best served with either Harvard beets, pickled beets, or red cabbage and a green vegetable or garden salad with vinaigrette and dinner rolls.