Tammy W. :: Recipes :: Tammy's Brisket Extraordinaire

Want to impress your Jewish and Irish friends? Neither do I. But if you change your mind, here's the meal to do it.

Yield: 10
Prep time: 30 Minutes
Cook Time: A really long time
Course: Main Dishes

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound beef brisket (preferably corned)
• 2 thickly-sliced red onions
• 2 cloves of chopped garlic
• Copious amounts of Chicken Broth (can subsitute beef broth or water)
• Salt & Pepper to taste

Instructions:

1.  Heat the oil in a large dutch oven (if you cannot find a dutch oven, a german one will do) over a medium-high heat.

2.  Season the brisket with ground pepper and don't be shy with it.

3.  Place the brisket in the dutch oven (hereinafter as "pot") and sear to a golden brown on ONE side.  Golden brown does not mean burnt. 

4.  Lift the roast (this might require using 2 huge forks on both sides because it will be heavy) and place the sliced onions underneath it.  Place the roast back on top of the onions, with the uncooked side down.  Repeat #3 on this side.  This will smell delightful.

5.  Add the garlic.

6.  Cover the brisket with the chicken broth so the brisket is actually cooking in the broth. 

7.  Cover, reduce heat to low, and simmer for 3 hours (the meat will be med-rare to medium).  Turn the roast over halfway through. 

8.  Remove from pot and allow the meat to rest and cool a bit prior to cutting and serving.