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Best Ever Brisket Recipe

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This recipe for Best Ever Brisket, by , is from The Robin Gordon Family Cookbook , 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!

Contributor:  
Contributor:  
Robin Gordon

Category:
Category:

Ingredients:  
Ingredients:  
4 yellow onions
4 cloves garlic
large bag baby carrots
1, 4 pound Brisket first cut or flat cut
1 tsp kosher salt
2 table spoon all purpose flour
3 TBS olive oil
3 cups chicken stock
2 TBSP tomato paste
1 TBSP paprika
1/2 TSP white pepper

Directions:
Directions:
Put oven rack in middle of oven. Heat to 375 Cut 4 medium yellow onions into thick Slices, mince 4 cloves of garlic, cut on bag baby carrots in half. Season 1 4lb Brisket with 1/2 tsp kosher salt. Sprinkle all over with 2 TBSP all-purpose flour and gently rub onto meat. Heat olive oil in a large oven safe pot or Dutch oven over medium high heat until shimmering (cut brisket in 1/2 if necessary, sear until browned on both sides, 5 to 10 minutes per side) transfer to plate. Add onions to pot and cooks till they begin
to soften. Add 3 cups chicken stock or half chicken stock and 1/2 dry red wine. Scrape up and browned bits from bottom. Return brisket to the pot fat side down, add juices from plate. Spread 2 TBSP tomato paste evenly to brisket. Sprinkle with 1 TBSP Paprika, 1/2 tsp white pepper and 1/2 tsp kosher salt. Add the garlic and carrots. Cover and bake for 1 1/2 hours.
Reduce temperature to 325 degrees. Remove the pot from oven and uncover. Transfer to cutting board. Cut the brisket across the grain into 1/8 to 1/4 inch thick slices. Return the slices to the pot basically reassembling the brisket.*DONT SKIP THIS STEP The juices get between the slices of the the brisket as it continues to cook making it fork tender and not dry or chewy.
Cover and bake for 1 1/2 hours more. uncover and let brisket cool to room temperature . Cover and refrigerate overnight or up to 2 days. When ready to serve, scrape off and discard the hardened fat from surface. Cover and reheat in 350 degree oven for 45 minutes before serving. NOTE: LEFTOVERS CAN BE REFRIGERATED IN AN AIRTIGHT CONTAINER FOR UP TO******** 4 DAYS*********

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 MINUTES COOK TIME 3 HOURS
Personal Notes:
Personal Notes:
This is the most yummy brisket I have ever eaten. Can be Kosher if you buy Kosher Brisket, use the right pots, pans, plates, etc. My very favorite holiday meal.

 

 

 

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