Sunday Night Brisket Recipes

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker., If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions., Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes., Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
• Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
• To serve, slice the meat across the grain. Serve with the vegetables.

Steps:

• Preheat oven to 325.
• Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out.
• Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil.
• Sprinkle one entire packet of onion soup mix on the brisket.
• Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix.
• Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan.
• Place in the oven on the middle rack and let cook for approximately 2 1/2 hours.
• Open foil carefully as lots of steam will emerse.
• Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.

Steps:

• Preheat oven to 325°.
• Dry brisket well; season with salt and pepper on both sides.
• In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.
• Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).
• Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.
• Bring to a boil; season with salt and pepper.
• Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.
• Transfer the meat to a carving platter and slice against the grain.
• Place the meat in overlapping slices in a deep serving dish.
• Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.
• Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.