Recipe by Oolala
I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well.
- 1814.36-2267.96 g beef, brisket. 1st cut
- 118.29 ml flour
- coarse salt
- fresh ground black pepper
- vegetable oil, as needed
- 2 large garlic cloves, minced
- 29.58-44.37 ml cider vinegar
- 29.58-44.37 ml dark brown sugar
- 453.59 g tomato sauce (Rao's brand is very good)
- 29.58-44.37 ml ketchup
- 14.79 ml Worcestershire sauce
- 170.09 g chili sauce
- 177.44-236.59 ml water, boiling
- 2 bay leaves
- 2.46-3.69 ml dried thyme, crushed
- 2-3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
- carrot (optional)
- potato, red bliss (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Wipe the brisket with damp paper toweling.
- Combine flour, salt and pepper and dredge the meat in the seasoned flour.
- Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
- Brown the meat, starting fat side down, on both sides to seal in the juices.
- Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
- Bring to a slow boil, basting the meat until the ingredients are blended.
- Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
- Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
- Adjust the seasonings.
- Let meat stand for 1/2 an hour at room temperature before slicing against the grain.