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
3 cups beef stock
- 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.
- 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.
- 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.
- 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