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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
- 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
- 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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