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Beef Brisket
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Most delicious brisket recipie


Serves/Makes:4 with leftovers

  • 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
  • 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!!!!!
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.

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