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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 large yellow onions, sliced and peeled
2.5 pound brisket, preferably hormone free! (the recipe calls for a 5 lb brisket that feeds 12 but scale down as needed)
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup strong black coffee
1/4 cup liquid smoke (I used mesquite)
1/4 cup all natural steak sauce such as A1
salt and pepper
Preheat the oven to 300 degrees F.
Scatter the onions on the bottom of a roasting pan that is just large enough to hold the brisket. Place the brisket on top of the onions with the fat side up. Salt and pepper the brisket.
Place in a roasting pan and roast tightly covered, for 2-1/2 hours to 3-1/2 hours depending on the size of the brisket you choose. Mine took between 2-1/2 and 3. (I think it was bigger than what the butcher told me, actually). You want it to come out fork-tender.
Remove roasting pan from oven and transfer brisket to a cutting board. Tent with foil. I let mine sit for about 10 minutes.
Make a gravy by blending the cooked onions and a little of the liquid from the roasting pan. Blend until smooth. Leaving it a little chunky would be tasty too. Set aside.
Slice meat across the grain. Serve with the onion gravy and love every bite.
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TEXAS BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 large yellow onions, sliced and peeled
2.5 pound brisket, preferably hormone free! (the recipe calls for a 5 lb brisket that feeds 12 but scale down as needed)
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup strong black coffee
1/4 cup liquid smoke (I used mesquite)
1/4 cup all natural steak sauce such as A1
salt and pepper
Preheat the oven to 300 degrees F.
Scatter the onions on the bottom of a roasting pan that is just large enough to hold the brisket. Place the brisket on top of the onions with the fat side up. Salt and pepper the brisket.
Place in a roasting pan and roast tightly covered, for 2-1/2 hours to 3-1/2 hours depending on the size of the brisket you choose. Mine took between 2-1/2 and 3. (I think it was bigger than what the butcher told me, actually). You want it to come out fork-tender.
Remove roasting pan from oven and transfer brisket to a cutting board. Tent with foil. I let mine sit for about 10 minutes.
Make a gravy by blending the cooked onions and a little of the liquid from the roasting pan. Blend until smooth. Leaving it a little chunky would be tasty too. Set aside.
Slice meat across the grain. Serve with the onion gravy and love every bite.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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