Monday, January 18, 2010

Brisket - one of my favorite pieces of beef

I have a lot of ways of cooking a Beef Brisket - it really is a wonderful piece of meat and this way happens to be Richard's favorite. I must have been Jewish in a previous life... mmmm - I'm feeling some matzo balls in my future...remind me to tell my xmas dinner matzo ball story....

Jewish Braised Brisket serves 4 adapted from Saveur

1 teaspoon each salt, pepper and paprika
1/2 teaspoon dried oregano
1 3-4-lb. brisket
couple tablespoons olive oil
2 cups chicken stock
1 cup chopped tomatoes
1 bay leaf
1 large onion thinly sliced
1 clove garlic thinly sliced

Combine spices and rub all over the meat. Heat the oil in a heavy pot just large enough to fit the meat (this was only 2-lb. so it's a little small for the pan) and brown on both sides. Add stock, tomatoes and bay leaf to the pot around the beef then sprinkle over the meat the sliced onions and garlic. S&P the onions. Cover with foil and bake about 2 and 1/2 hours at 325 degrees. Remove the foil and bake another 30 min or so. Now, the above photo was taken before I removed the foil and as you can see in the below picture, I forgot to set the timer and my onions/sauce got a little too done -woops! but the beef was perfect, I just didn't have any sauce! Happens to the best of us! Slice the brisket across the grain and serve covered with sauce ; ) And with mashed potatoes! Truthfully, this is even better the next day.

Some of those "crispy" onion bites were delicious - others, not so much. Remember to set the timer and keep an eye on it!

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