Aunt Sadie's Best Brisket
Yield
12 servingsPrep
20 minCook
180 minReady
200 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
large, sliced paper thin |
|
| 8 | each |
allspice
whole |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
paprika
|
|
| 5 | pound |
beef brisket
first cut |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
large, sliced paper thin |
|
| 8 | each |
allspice
whole |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
paprika
|
|
| 2.3 | kg |
beef brisket
first cut |
|
Directions
Remove any excess fat from brisket, but leave a little on top.
Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika.
Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
Cover and roast in a 300℉ (150℃) oven for 3 hours.
Test your brisket and when it is fork tender, take it out.
Let it cool and then slice it very thin.
Strain juice and either thicken it with a little cornstarch or serve it au jus.
You will have a very dark brown juice.
NOTE: Best when made one day in advance.
Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil.
Spray pan and inside of lid with Pam.
