This slow-cooking brisket recipe is from my cookbook, Home for Dinner.
The secret is to use lots of onions and no liquid for the first hour. Add carrots and potatoes for the last 1½ hours of cooking, if desired.
Servings: 10
Ingredients
5-pound beef brisket
¼ cup Dijon mustard
1 tablespoon cracked pepper
Kosher salt to taste
1 tablespoon paprika
¼ cup olive oil
10 cups chopped onions
12 cloves garlic, peeled
2 cups beef or chicken stock
3 tablespoons tomato paste
2 tablespoons chopped parsley
Method
Preheat oven to 325 F. Brush brisket with mustard, season with salt, pepper and paprika. Place3 tablespoons oil in large roasting pan on medium-high heat. Add brisket and sear on each side for about 2 minutes.
Remove meat to baking sheet; reduce heat to medium and stir in remaining 1 tablespoon 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.
Stir in stock and tomato paste. Cover and cook for 1½ to 2 hours or until meat is very tender. Remove from oven and cool. Discard fat that forms on top of gravy. Slice brisket against grain. To reheat, return brisket slices to gravy and reheat in liquid on top of stove or in a 325 F oven for 30 minutes. Adjust seasoning and sprinkle with parsley before serving.
Lucy Waverman