Look no further. This is a delectable brisket recipe.
Ingredients
6 pounds brisket of beef – 3 pounds first cut and 3 pounds second cut
1 – 2 teaspoons unbleached all-purpose flour
Coarsely ground black pepper, to taste
3 tablespoons corn or vegetable oil
8 yellow onions, thickly sliced and separated into rings
2 tablespoons tomato paste
1 ½ teaspoons Kosher salt
2 cloves garlic, quartered
1 large carrot, peeled
Preparation
- Preheat oven to 375° F.
- Trim brisket of most of its fat, and dust it very lightly with flour. Sprinkle with pepper.
- Heat oil in a large heavy flameproof casserole. Add brisket, and brown on both sides over medium-high heat until crisp spots appear on the surface.
- Transfer brisket to a dish. Keeping the heat medium-high, add onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until onions have softened and developed a handsome brown color, 10 to 15 minutes.
- Remove the casserole from the heat, and place brisket, along with any juices that have accumulated, on top of onions. Spread tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and salt. Add garlic and carrot and cover tightly. Place the casserole on the middle rack in the oven and bake for 1 – 1 ½ hours.
- Remove the casserole from the oven, and transfer meat to a carving board. Cut the meat into ⅛" – ¼" thick slices. Return slices to the casserole, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect reassembling the brisket, slightly slanted). Correct seasonings if necessary, and if absolutely necessary, add 2 or 3 teaspoons of water to casserole. Cover and return the casserole to the oven. Cook until meat is brown and fork tender, 1 ½ hours longer.
- Slice the carrot, and transfer brisket, onions and carrot slices to a heated platter. Serve while hot.
Yield: 12
Other Categories
