On 12/21/2014 2:56 PM, Janet Wilder wrote:
> I can't give a recipe as I don't measure. This is a "method" and
> amounts and times will depend upon how large the brisket is.
>
> Get a flat cut of brisket. Trim off fat only if there is an excess
> (more than 1/4").
>
> Line a large roasting pan with heavy duty aluminum foil.
>
> Place the brisket in the pan.
>
> Sprinkle granulated garlic, black pepper, thyme and marjoram over the
> top of the meat and lay 5 or so large bay leaves on the meat.
>
> Slice two or more (depending on the size of the meat) yellow onions.
> Cover the meat with the sliced onions.
>
> Add two or three handfuls of "baby" carrots around the sides of the meat.
>
> Add two or three ribs of celery, sliced, next to the carrots.
>
> Pour in some dry red wine, about 3/4 cup.
>
> Add about a tablespoon of cider vinegar.
>
> In a bowl, mix about 1/4 cup Heinz ketchup (I use the kind that has
> sugar and no HFC) with a cup and a half of water and pour this over the
> meat.
>
> Seal the foil.
>
> Cook in a 300° Oven for 3 hours (more or less depending on size) until
> you can stick a fork in the meat and it glides in with absolutely no
> resistance. Then turn down the heat to 250 and cook another 30 minutes.
>
> Remove from oven and cool it a little. Move the onions from the top of
> the meat to the sides. Remove the bay leaves. Remove the brisket to a
> sheet of heavy duty aluminum foil. Wrap and chill overnight.
>
> Remove vegetables and braising liquid to a covered container and chill
> overnight.
>
> About an hour and a half before serving time, remove the braising liquid
> with vegetables, skim off and discard congealed fat, and put in a large
> pot to heat to just about boiling. When it's hot, turn off the heat and
> use a stick blender to puree the liquid and vegetables. The gravy will
> be thick and you won't need starch. Adjust seasonings. If you want,
> add a little Gravy Master or other browning liquid to darken the gravy.
>
> Slice the cold brisket on an angle to the grain (you can remove the fat
> cap at this time) and put into a pot or slow cooker with the hot gravy
> to warm everything.
>
> Everyone here should be a good enough cook to be able to figure out how
> much of everything is needed for their piece of brisket.
>
>
Thank you! One of these days I might actually buy and cook a brisket.

Jill