Slow Cooked Brisket
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The secret is to use lots of onions and no liquid for the first hour. Add carrots and potatoes for the last 1 1/2 hours of cooking, if desired.
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Ingredients: |
Method: |
5 pound beef brisket
1/4 cup Dijon mustard
1 Tbsp cracked pepper
1 Tbsp paprika
salt, to taste
3 Tbsp oil
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Preheat oven to 325°F.
Brush brisket with mustard, season with salt, pepper and paprika. Heat 3 Tbsp of oil in large roasting pan on medium-high heat. Sear brisket in the hot oil for about 2 minutes on each side.
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1 Tbsp oil
10 cups chopped onion
12 cloves garlic, peeled
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Remove meat and set aside. Reduce heat to medium and stir in 1 Tbsp oil and onions. Cook onions until pale gold and tender (about 10 minutes). Stir in garlic. Place brisket on top of onions. Cover and bake for 1 hour.
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2 cups beef or chicken stock
3 Tbsp tomato paste
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Stir in stock and tomato paste. Cover and bake for another 1-1/2 to 2 hours or until meat is very tender. Remove from oven and cool. Discard fat that forms on top of gravy.
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Slice brisket against the grain. To reheat, return brisket slices to gravy and reheat in liquid on top of stove or in a 325° oven for 30 minutes. Adjust seasoning and sprinkle with chopped parsley before serving.
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Serves 10
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from Lucy Waverman's Home Chef column, The Globe & Mail, Sep 20, 2003
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