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2nd Avenue Deli Brisket Recipe

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This recipe for 2nd Avenue Deli Brisket is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp onion powder
3 Tbsp garlic powder
3 Tbsp paprika
1 tsp celery salt
1 Tbsp salt
3/4 tsp pepper
4 lb brisket
4 Tbsp corn oil
1/2 cup water
3 cups chopped yellow onions
2 Tbsp finely chopped garlic
Directions:
Directions:
Combine the onion powder, garlic powder, paprika, celery salt, salt, and pepper.
Dredge the brisket in the spice mixture, ensuring that the entire brisket is covered.
Place in a deep dish, cover with foil, and refrigerate for 1 - 2 days.
Heat 2 tablespoons of the corn oil in a large skillet.
Brown the brisket in the oil on both sides.
Transfer to a Dutch oven, add the water, and simmer, covered, over low heat for 1 hour.
Heat the remaining corn oil in a large skillet and sauté until nicely browned, stirring occasionally.
Add the garlic and quickly brown.
Remove the onions and garlic to the Dutch oven and continue simmering, covered, for 2 1/2 hours.
To test for doneness, stir a fork into the leaner end of the brisket.
It is done when there is a slight pull on the fork as it is removed from the meat.
Remove the brisket and trim of all visible fat.
Place the brisket on a cutting board with the side that the fat was removed from facing down.
Carve thin slices across the grain with a sharp, thin-bladed knife.
Serve hot with gravy from the pot or cold in sandwiches.
Personal Notes:
Personal Notes:
From 2nd Avenue Deli, Abe Lebewohl's diner at the corner of 2nd Avenue and Tenth Street in New York City

 

 

 

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