Best Garlicky Brisket Ever

December 18, 2011 § Leave a comment

I have been making this since I found the recipe.  I ranks right up there with great comfort food. Serve with mashed potatoes or noodles. I normally cook a 2 to 2 1/2 pound brisket and keep the rest the same. Serve it with sour cream mashed potatoes and good crusty rolls. This hard to beat.

-= Exported from BigOven =-

Garlicky Brisket

Recipe By: Recipe courtesy Esther Weiner
Serving Size: 14
Cuisine: Jewish
Main Ingredient: Beef
Categories: Bake, Main Dish

-= Ingredients =-
7 pound Beef brisket
6 cloves Garlic ; sliced
3 medium Onions ; coarsely chopped
Hungarian Paprika
1 cup Water ; hot
6 tablespoon Ketchup

-= Instructions =-
Preheat oven to 475°.
Make small slits in the brisket and insert a garlic slice into each slit.
Place one piece meat into a roasting pan, uncovered, and place in the over for about 15 minutes.
Turn meat over and roast for another 15 minutes, searing the sides.
Repeat with the other piece of meat.
Remove the meat and set aside.
Place the onions in the pan and place the briskets on top of the onions.
Sprinkle very generously all over with the paprika and lightly dust with pepper.
Add 1 cup hot water, cover the roasting pan and return to the oven.
Reduce heat to 350°, roasting for approximately 1½ hours, basting every 15 minutes.
Check the level of the liquid, adding more water if necessary.
Remove pan from oven and spread the ketchup over the brisket.
Baste with more liquid from the pan.
Add more water if necessary.
Cover and put brisket back in the oven.
Baste every 15 to 20 minutes and continue to add water as necessary.
Roast until meat is fork tender, approximately 1 to 1½ hours.
Trqansfer briskets into a baking pan to cool.
Reverve the gravy in a separate container.
Slice brisket once cools.
The meat can be frozen or refrigerated until ready to serve.
Reheat both meat and gravy separately, before serving.
http://www.foodnetwork.com/recipes/calling-all-cooks/garlicky-brisket-recipe/index.html

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

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