New York Deli-Style Baked Beef Brisket

Many, many years ago, I worked in Manhattan on the edge of the Garment District, where there were the most wonderful Jewish delis. I enjoyed treating myself to a brisket sandwich every now and then, which was something I had never tasted before. I enjoyed it so much that I had to ask how the brisket was made. This is the approximate recipe I was told. It can be served as a dinner, or sliced and served as sandwiches. Either way, it is a delightful meal. The brisket can be garnished with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 1 (4 lb)  beef brisket
• 2  teaspoons salt
• 1⁄2 teaspoon black pepper
• 1  garlic clove, minced
• 3  medium onions, thinly sliced
• 1  cup hot water
• 2  tablespoons cornstarch
• 1  cup cold water

Directions

1. Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
2. Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
3. To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.