This recipe and information provided by:
Toby & Debby Dulworth
2492 S. Kirkman Road LaCenter, KY 42056
Brisket has a distinctive flavor that no other cut has, and responds very well to slow, moist-heat cooking. Highly nutritious! (The brisket is where cattle store extra reserve nourishment.)
Prep: 10-20 minutes
Cook: minimum 5 hours in the oven, or overnight in slow oven or crockpot
Servings: about 10 people (or 2 to 3 planned ahead meals)
Ingredients:
4 to 6 lb. boneless beef brisket
2 tsp. salt, sea salt or lite salt
1/2 tsp. coarse ground black pepper
2 cloves garlic, crushed or minced, or garlic powder if preferred 2 onions, thickly sliced (or 2 bunches green onions, tops only for low-FODMAP* diets)
(What is the meaning of FODMAP diet? FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly. Some people experience digestive distress after eating them.)
3 TBS. corn starch
2 cups beef stock, broth, or water for gravy
Instructions:
Place beef brisket, fat side up, on the rack of a broiler pan or a heavy roasting pan.
Cover the top of the brisket with onion and sprinkle generously with salt and pepper. Add garlic, if desired. If you want, you can broil or bake at 400 degrees just until sliced onions begin to turn golden brown before slow roasting.
Cover the pan tightly with aluminum foil or a roasting pan lid. (You may want to add little liquid such as beef stock, water, or apple juice for overnight cooking in the oven, but I don't. The onions and the roast itself will provide plenty of moisture if the pan or crockpot is tightly covered.)
Reduce oven temperature to 225 degrees, and continue cooking until the brisket is tender. Brisket may cook at 225 overnight (8 to 10 hours), if desired. Remove brisket and onions to a warm platter and keep warm.
Juices that cook into the bottom of a broiler pan make a rich, delicious gravy. Skim excess fat if too much, or use a gravy separator.
To make gravy, gradually add about 1/4 cup cool water or stock to cornstarch or flour, stir with a fork until a smooth paste forms, then gradually stir in the rest of the liquid. Cook in a small saucepan over medium heat, stirring constantly until gravy boils and thickens. Or cook in a microwave in a 1 quart Pyrex measure, stirring at one minute and smallerintervals until gravy boils and thickens.
Carve brisket across the grain into thin slices. Serve brisket and onions with gravy, mashed potatoes, cooked carrots, rolls or cornbread. Leftovers make a rich, delicious roast beef hash.