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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
7 to 9 lbs brisket, top and bottom separated
6 to 8 cloves garlic, slivered
3 medium onions, coarsely chopped
Paprika (preferably Hungarian)
1 cup hot water
6 to 8 tbsp ketchup
Preheat oven to 475. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket.
Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350. Roast for approximately 1 1/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary.
Remove pan from oven and spread 3 to 4 tbsp of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve. Reheat both meat and gravy separately, before serving.
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GARLICKY BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
7 to 9 lbs brisket, top and bottom separated
6 to 8 cloves garlic, slivered
3 medium onions, coarsely chopped
Paprika (preferably Hungarian)
1 cup hot water
6 to 8 tbsp ketchup
Preheat oven to 475. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket.
Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350. Roast for approximately 1 1/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary.
Remove pan from oven and spread 3 to 4 tbsp of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve. Reheat both meat and gravy separately, before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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