Description

An oven braised Beef Brisket with onion gravy that sure to be a big hit.

Ingredients

For the Brisket: 3½ -4 pounds Beef Brisket, use the flat half of a full Brisket 3-4 teaspoons Kosher salt 1-2 teaspoons black pepper For the Braising Liquid: 2 tablespoons butter 1 tablespoon olive oil 1 large yellow onion, peeled and sliced 1 teaspoon Kosher salt ½ teaspoon black pepper 2-3 large garlic cloves 1 cup Beef Broth/Stock

Instructions

Preheat the oven to 325 degrees F. Liberally coat the brisket on all sides with salt & pepper. For the best results place brisket on a platter and refrigerate uncovered overnight 8-12 hours. If you do not refrigerate overnight, set salt & peppered roast aside and continue with the recipe. For the braising liquid, in a medium sized frying pan over medium heat add the better and olive oil, when the butter has melted add the onions and saute, sprinkling the salt and pepper over the onions until they are slightly browned, add the garlic and saute for an additional 1-2 minutes or until you can smell the garlic. Add the cup of beef broth, adjust the heat source to high and reduce by half. Pour about half the braising liquid on the bottom of a pan, place the salt & peppered brisket on top of the onions and pour the rest of the braising liquid over the top. Cover the pan tightly with aluminum foil and place it on the middle rack in the preheated oven, bake at 325 F for 1 ½ hours then reduce oven temp to 250 F and continue to bake for 2 ½ hours or until fork tender. When Brisket has reached your desired tenderness, scrape the onions on the top of the roast into the braising liquid and place the roast on a platter, cover with foil and set aside. Pour the braising liquid into a container and allow the rendered fat to come to the top and remove if desired. If desired use an immersion blender or pour the braising liquid into a blender and emulsifier. Serve over the brisket or on the side. To make the Onion Gray: Follow the above method of removing the rendered fat and set liquid aside. In a saucepan bring 1 cup of beef broth to a boil, add the blended braising liquid and reduce the heat source to a high simmer. Make a cornstarch slurry (For this amount of bruising liquid I used ¼ cup cornstarch and ¼ cup cold water. Drizzle slurry into the liquid while string until desired thickness.

Serves

6 - 8

Beef Brisket with onion gravy