"Janet Wilder" > wrote in message
...
> On 9/5/2010 4:45 PM, Ellen K. wrote:
>> Thanks very much for the new year greeting and same to you.
>>
>> How I used to make brisket was:
>>
>> Put a large piece of heavy duty tinfoil in the pan.
>> Slice some onions very thin and put some of them on the tinfoil.
>> Salt the meat on both sides, and put it fat side up on top of the onions.
>> Put the rest of the onions on top.
>> Cover and refrigerate at least an hour.
>> Uncover and put about a cup of water in the pan.
>> Brown about 20 minutes at 450-500 depending on the oven.
>> Turn the meat over (using the tinfoil) and brown another 20 minutes.
>> Turn the oven down to 325, turn the meat over again, make sure there are
>> lots of onions on top, add more water, cover, and cook 2 to 2 1/2 hours.
>>
>> Does this help with the answer?
>
> I usually don't salt my meat, but lots of onions is a good thing. I also
> like to put a little beef broth in the foil and a little bit of dry red
> wine. I think it helps to tenderize the meat. I like to season it with
> garlic, bay leaf, thyme and margerom and some pepper. Some people won't do
> a brisket without a little Heinz ketchup in the braising liquid.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Well, I personally won't be eating the onions, or not more than a taste
anyway, but hopefully the taste will infuse the meat.