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.


--
From somewhere very deep in the heart of Texas

On Sun, 21 Dec 2014 13:56:04 -0600, 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, Janet.
Janet US

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