For Jane2, to try the next time! My no-fail super tender BRISKET Recipe.
-------------
2.5 - 3 lb. first cut brisket
olive oil, or olive oil spray
garlic cloves, or garlic powder (NOT garlic salt), paprika, freshly ground black pepper
onions, carrots, potatos, cut in lg. chunks
Water.
2 pronged long cooking fork
Large cast iron enameled pot (like Le Creuset, etc., with cover)
-----------------------------------------------------------------------------------------
Heat up the olive oil, hot enough to sear each side of the brisket - hold up the meat on each side with the long fork. Make sure the oil is hot enough to sear properly. You may have to add a bit of oil during searing if starts to smoke.
Take the brisket out of the pot, and lay on a dish.
Season with garlic powder, paprika, and ground black pepper, on each side. NO SALT!
Put back in the pot. Lower heat to LOW.
Add about a cup of water, about 1/2 way up the brisket. (Sometimes we dump in a lg. can of Italian tomatos instead of the water. But do not use ketchup or any condiment with sugar in it, because it tends to seize up the gravy and burn (the sugar, that is)).
Add 1/2 - 1 pkg. Lipton Onion Soup Mix.
Cover, and cook on top of the stove on a low heat for 1 hour.
After 1 hour, add Onions, Potatos, Carrots.
Cook another 1.5 hours, checking about every 1/2 hour. Add water if there's not enough gravy forming. Baste the veggies a bit.
After 1 hour more, take the brisket out, slice it thin AGAINST the grain.
Put back in the pot, and baste with gravy. (The most important part)
Cook 1/2 hour more.
Done! YUMMY! The family and friends will be kvelling over the accomplishment! ENJOY!
Total cooking time - 3 hours.
Updated On: 10/3/08 at 07:45 PM
Some things are just better when left on their own.
