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Brisket
Category: Main Course, Beef
Serves:
Rating:
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Ingredients:
1 kosher brisket, preferably first cut 1-3 large Onions, chopped 2-3 cloves Garlic, chopped 4 sun-dried tomatoes 1 cup chili sauce 3 cartons beef broth 2 T. Gravy master Spices (basil, thyme, cumin) 2 bay leaves
Directions:
Turn heat to medium high and heat roasting pan on the stove; sear brisket 2 minutes on each side. Remove brisket and set aside. Add chopped onions to pan and cook two minutes, then add oil and sauté onions; grind in fresh ground pepper as they are frying. When nearly golden brown (bout 20-30 min), add chopped garlic , sun-dried tomatoes and spices and sauté another 2 minutes. Add brisket, chili sauce, gravy master, beef broth and bay leaves. Add water to cover and stir sauce to homogenize. Bring to boil and reduce to simmering boil for 2 hours. Stock will reduce as it is cooking. Remove bay leaves. Remove meat and let rest 30 minutes. Slice against the grain into thin slices. Use hand blender or food processor to puree the gravy. May be refrigerated at this point. Bring meat to room temperature. Preheat oven to 350°. Return meat to pot. Cook for 3 hours, until meat is tender. Skim fat.