chez suz
Senior Cook
Basic but good
1 Brisket
Lots of sweet onions...approx 3 depending on size..the more the better as its the onions that will help create the gravey.
Carrot
Garlic
Tomato paste
Dust brisket w/flour, kosher salt and pepper
Brown really well in vege oil on both sides...remove from pan
Cut onions in 1/2 and then thinly slice half moon slices (Mud you can use your mandoline)
Add to pan and cook until soft and golden can take 20 min.
Place brisket on top of onions...add garic cloves, carrot
Paint top of brisket w/tomato paste.
Cover and cook in low slow oven...325 until fork tender..do not over cook as you want to slice it not have the meat falling apart.
Remove brisket from pan an defat and reduce sauce..it is amazing how much sauce is made without adding any liquid..however at this point you can add beef broth or thicken or just enjoy an onion gravey puree it or leave onion pieces.
It is easier to cut a brisket when it is cold..remember to cut against the grain..it makes all the difference.
I have made briskets using all kinds of liquids..beer being my favorite..but I keep coming bk to this very basic recipe.
I do make a veal brisket w/wild mushrooms marsala..if that is of interest let me know.
1 Brisket
Lots of sweet onions...approx 3 depending on size..the more the better as its the onions that will help create the gravey.
Carrot
Garlic
Tomato paste
Dust brisket w/flour, kosher salt and pepper
Brown really well in vege oil on both sides...remove from pan
Cut onions in 1/2 and then thinly slice half moon slices (Mud you can use your mandoline)
Add to pan and cook until soft and golden can take 20 min.
Place brisket on top of onions...add garic cloves, carrot
Paint top of brisket w/tomato paste.
Cover and cook in low slow oven...325 until fork tender..do not over cook as you want to slice it not have the meat falling apart.
Remove brisket from pan an defat and reduce sauce..it is amazing how much sauce is made without adding any liquid..however at this point you can add beef broth or thicken or just enjoy an onion gravey puree it or leave onion pieces.
It is easier to cut a brisket when it is cold..remember to cut against the grain..it makes all the difference.
I have made briskets using all kinds of liquids..beer being my favorite..but I keep coming bk to this very basic recipe.
I do make a veal brisket w/wild mushrooms marsala..if that is of interest let me know.