Beef Brisket Walt & Catherine

5 to 6 pound first cut brisket of beef
1 or 2 teaspoons flour
ground black pepper
1/4 cup corn oil
8 onions thickly sliced and separated into rings
2 teaspoons tomato paste
1 & 1/2 teaspoons salt
2 cloves garlic, quartered
1 carrot, peeled

Preheat oven to 375 degrees.
Trim brisket of fat. Dust with flour and sprinkle with pepper.
Heat oil in a flameproof casserole.
Add brisket, brown on both sides over medium high heat.
Remove brisket and add onions and stir, scraping brown particles left from the meat. Cook until onions are soft and brown color, about 10 to 15 minutes. Remove casserole from heat and place brisket along with any juices that have accumulated on top of the onions. Sprinkle with pepper and salt.
Add garlic and carrot and cover.
Place the casserole in oven and bake for 1 & 1/2 hours.
Remove from the oven and transfer meat to a carving board. Cut into 1/4-inch slices.
Return slices to the pot overlapping them.
Cover and return casserole to the oven and cook until meat is brown and fork tender, about 1 & 1/2 to 2 hours longer.
Slice carrot and transfer the roast, onions, juice and carrot slices to a platter.

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