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Best Brisket - Part 1

FoodSlingerTV's picture
The most delicious holiday Brisket is just around the corner. It's not fast but it is easy and you can do most of it ahead. Check the Best Brisket - Part 2 for the complete recipe.
  Brisket 8 Pound
  Onions 6 Large, slice
  Garlic 12 Clove (60 gm)
  Shallots 3 Medium, slice
  Carrots 3 Large, chop
  Low sodium beef stock 1 Quart
  V8 juice 5 1⁄2 Ounce
  Tomato ketchup 1 Cup (16 tbs)
  Season salt 1 Tablespoon
  Pepper red 1 Tablespoon

1. Place the brisket on a baking tray and cook it in a preheated oven for 30 minute, once done remove the brisket and then place it in a foil roasting tray along with all the remaining ingredients and cover it with a foil.
2. Braise the brisket in the oven at 300 degree for 4 hours. You can flip over the brisket after 2 hours, by doing this the meat will cook evenly on all sides.
3. Once done you can remove the brisket in a tray and wrap it in a foil and let it rest for a day or two.
4. Separate the vegetables from the sauce and store them in individual container so that it can be used later.

Check the part two for the complete recipe.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
270 Minutes
Ready In: 
290 Minutes

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