Beef Brisket

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Beef Brisket

Recipe Information
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.

Recipe Information

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.