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Gary Solomon
Posted August 23, 2005 09:33 AM
Gary Solomon's Oven Braised Brisket
8 lb. brisket
1/4 c. vegetable oil
2 tbls. Hungarian hot paprika
4 med. onions, chopped
2 tsp. Kosher salt
7 garlic cloves, sliced
1 tsp. black pepper
3 c. beef boullion
Rinse brisket. Place garlic slices in slits. Season one side of brisket with paprika, salt and pepper and sear in vegetable oil. Repeat on the other side. Place onions around meat and using a spoon stir onions around until golden. Add stock until half way up the side of the beef. Cover and bake in a preheated 350F. degree oven for 4 hours until tender. Thicken gravy witha cornstarch and water mixture. Serve with buttered egg noddles or potato pancakes.
Gary Solomon
Posted August 23, 2005 09:33 AM
Gary Solomon's Oven Braised Brisket
8 lb. brisket
1/4 c. vegetable oil
2 tbls. Hungarian hot paprika
4 med. onions, chopped
2 tsp. Kosher salt
7 garlic cloves, sliced
1 tsp. black pepper
3 c. beef boullion
Rinse brisket. Place garlic slices in slits. Season one side of brisket with paprika, salt and pepper and sear in vegetable oil. Repeat on the other side. Place onions around meat and using a spoon stir onions around until golden. Add stock until half way up the side of the beef. Cover and bake in a preheated 350F. degree oven for 4 hours until tender. Thicken gravy witha cornstarch and water mixture. Serve with buttered egg noddles or potato pancakes.
Gary Solomon