3 large yellow onions, cut into 1/2 inch pieces (5 cups)
2-3 large garlic cloves, minced
1 tsp paprika
3/4 tsp salt
3/4 tsp pepper
Instructions
Preheat oven to 375 degrees
In a dutch oven or other heavy baking pan large enough to hold
brisket. Heat 1 tbsp oil in oven 10 min. Pat brisket dry and
season with salt and pepper. Roast brisket in pan, uncovered,
30 min.
While brisket is roasting, in a large heavy skillet cook onions
in remaining 2 Tbsp oil over moderately high heat, stirring,
until softened and beginning to turn golden. Reduce heat
and cook onions, stirring occasionally and reducing heat if
necessary, until deep golden, about 20 min. more. Stir in
garlic, paprika, salt and pepper and cook 1 minute. Stir in 3
cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid
1/2 in ajar, 3 1/2 hours or until brisket is tender. Check pan
every hour and if necessary add more water. Remove brisket
from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into
pan, and chill, wrapped in foil, overnight. Spoon onion
mixture into a 1 quart measure and chill, covered, overnight.
Preheat oven to 350 degrees.
Discard fat from onion mixture, add enough water to mixture
to measure 3 cups total and in a blender blend gravy until
smooth. Slice brisket against the grain. In a large ovenproof
skillet heat gravy until hot, add brisket and heat in oven 30
min.
Originally Submitted
11/17/2014
0 Out of 5 from
0 reviews
You can add this Brisket recipe to your own private DesktopCookbook.
