| Ingredients: | ||
| 7 | Pounds (approx) | Brisket (point or flat cut) |
| 4 | Cloves | Garlic, minced |
| 2 | Tablespoon | Kosher Salt |
| 1 | Tablespoon | Paprika |
| 1 | Tablespoon | Freshly ground Black Pepper |
| 4 | Pounds | Yellow Onions, cut in half, then chunks |
| 2T | Corn Starch | |
- Mix the Salt, Pepper and Paprika together
- Rinse the brisket under cold water and pat dry with paper towels, then coat both sides liberally with the spice mixture
- Place brisket in a roasting pan, fat side up add garlic, then add the onions,. Add water until the brisket is almost covered.
- Place pan on top of stove and bring to a full boil.
- Place pan in a 350° oven and roast uncovered for 3 hours. Every half hour or so, spoon the water and onions over the top to keep moist.
- Check the liquid level to make sure it’s almost to the top of the brisket.
- Same day cooking: Cover the pan and cook for another 4 – 4 1/2 hours, until the meat is very tender.
- Overnight cooking: Reduce temperature to 250°, then cover the pan and cook overnight.
- Remove from oven and place the brisket (just the meat) in an ovenproof pan.
Remove the onions and place in a small bowl.
Return the pan to the heat, and scrape up all the browned bits from the bottom with a wooden spoon, then pour all the remaining liquid and all the bits into another bowl. Cover all the containers. - Refrigerate everything.
The next day:- Using a very sharp knife, remove all the visible fat (or as much as you would like) from the outside of the brisket and using a very sharp knife or an electric knife, slice into pieces 1/4 – 1/3 inch thick, across the grain. This is very important. Cutting across the grain makes it fall-apart tender. Cutting with the grain makes beef jerky.
- Return brisket to pan and cover with the onions.
- Remove all the solidified fat from the top of the drippings and discard or save for other uses. Pour some drippings over the onions to keep the brisket moist. Cover and place in a 350° oven for about an hour to reheat.
- Now it’s time to make the gravy!
- Making Gravy:
- Place the drippings into a pan and warm, but do not boil. Warming the gravy makes it thin enough to strain in the next step. Please note that these drippings have been sitting in the refrigerator all night and you just removed the fat in the previous step. If you didn’t do that, you’ll have a greasy mess, not gravy.
- Mix the corn starch with a couple of tablespoons of cold water, until smooth.
- Strain the drippings and mash as many of the brown bits as possible though the strainer, into the pan, heat on medium.
- Whisk in Corn Starch/water mixture. Bring to a low boil, while continually whisking and simmer for 2 minutes. (the corn starch won’t fully thicken unless it comes to a boil)
- Place in gravy boat or dish for serving. If it’s too thick, you can whisk in a little hot water.
