Monday, April 30, 2012

Beef Brisket

By Ginny Tauer of Indiana Beef

5 pound beef brisket
6 onions cut into 1/4-inch rings
5 cloves garlic, sliced
1/2 teaspoon crushed pepper
5 tablespoons olive oil
1-teaspoon thyme
1-teaspoon oregano
3 cups beef stock

Cooking Instructions
  1. Sprinkle brisket with salt, pepper, thyme and oregano. In a large heavy skillet heat 3 tablespoons olive oil. Brown brisket about 5 minutes per side. Remove brisket and place in a heavy roasting pan.  Preheat oven to 275.
  2. Add remaining oil to skillet and add onions, garlic and crushed pepper. Sauté until golden over moderate heat stirring occasionally about 20 minutes. Stir in beef stock and bring to a boil.
  3. Pour onion mixture over brisket and cover tightly with foil. Cook for 6 hours checking occasionally and adding more water or stock if necessary.  Transfer brisket to a cutting board cover with foil and let rest.
  4. Discard excess fat from onion mixture and pan drippings . Using an emulsion blender, puree mixture until smooth.  Slice brisket across the grain into 1/4 to 1/2 inch slices and serve with pan sauce.
Servings: Yields 8 to 10 servings

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