Sunday, December 13, 2009

There's Still Time to Cook a Chanukah Brisket

I made a juicy brisket on Friday, and we've been dining on leftovers all weekend. Hope some of you will cook and enjoy this simple recipe:

Beef Brisket with Onions
Serves 6 with leftovers

1 tablespoon sweet paprika
1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
1 teaspoon dried rosemary
1 teaspoon dried thyme
Ground black pepper
1 tablespoon vegetable oil
One five-pound beef brisket, trimmed of most visible fat
1 1/2 cups low-sodium canned beef or chicken broth
1/2 cup water
5 large onions, thinly sliced
6 garlic cloves, finely chopped

1. Preheat the oven to 350 degrees. Combine the paprika, salt, rosemary, thyme, and black pepper to taste in a small bowl. Rub the brisket all over with the spice mixture.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and brown on all sides, about 10 minutes total. Remove the brisket from the pot and add the broth and water. Bring to a boil, scraping up any browned bits from the bottom of the pot with a wooden spoon.
3. Return the brisket to the pot, cover with the onions and garlic, cover the pot, and bake for 1 hour. Uncover the brisket, turn it so the onions are underneath the meat, and cook uncovered for an hour. Cover and cook until the meat is fork tender, an additional 1 1/2 hours.
4. Transfer the meat to a cutting board and slice thinly, against the grain. Skim the fat from the liquid in the pot, spoon the liquid and onions over the meat, and serve.

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