In this video, you’ll learn how to make a perfectly tender and moist brisket in the comfort of your own home using only a few simple ingredients.
If you follow along, you’ll be enjoying this wonderfully warm and savory meal in no time. Great for beginners. Easy to make and sure to impress.
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Full Recipe:
4 to 6 lb. beef brisket ( not too lean, should have some fat )
3 large yellow onions, cut into ½ inch pieces ( about 5 cups )
4 to 5 garlic cloves, minced
4 tablespoons vegetable oil
2 teaspoon Hungarian paprika
1 teaspoon Garlic Powder
¾ teaspoon salt
¾ teaspoon fresh ground pepper
1 large carrot, peeled cut into ¼ inch slices
1 stalk celery, cut into ½ inch pieces
1 to 2 cup baby or fingerling potatoes
Preheat oven to 375 F
Season brisket liberally on both sides with dry rub mixture of salt, pepper, garlic powder and 1 teaspoon paprika. In a large skillet, heat 2 tablespoons of oil and brown 5 to 7 minutes on each side.
Put brisket in a deep roasting pan and roast uncovered for 30 min.
In the same skillet used for browning, cook onions in the brisket drippings over medium high heat, stirring until soft and beginning to turn golden. Reduce heat and add oil if necessary ( about 20 min.).
Stir in garlic and paprika. Season to taste with salt and pepper, add 3 cups water and bring to boil for 2 min. until mixture reduces slightly.
Spoon onion mixture over brisket. Add carrot, celery and potatoes and bake covered with lid ajar for 4 to 5 hrs. or until brisket is tender. Check liquid in pan every hour. Let brisket cool in mixture for 1 hr.
Make gravy from the juices. You can separate the onions and spoon them over the slices (If you can slice it… it will be very tender.)
Enjoy!!
Music:
Lachaim by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100412
Artist: http://incompetech.com/
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