Classic European Brisket recipe that is easy to make and delightful to eat. —Chuck48
6 to 10 (size of brisket)
First cut beef brisket (trimmed of most of the fat cap)
Beef Stock or water
Sweet Onions - Sliced
Garlic Cloves - minced
Grapeseed, Avocado or other high smoke-point oil
salt and pepper to taste, for seasoning brisket
In This Recipe
Heat oil in a large roasting pan, skillet or Dutch oven over medium-high heat
Pre-heat oven to 350 F
Salt and pepper brisket and add to pan
Cook until well browned on both sides, about 5 minutes
Add water, ketchup, vinegar, onions, garlic, brown sugar, and 2 Tbs salt. Bring to boil.
Cover and place in the pre-heated oven.
Cook for 1 1/2 - 2 hours, remove from oven. It will not be fully cooked. Slice AGAINST the grain into 1/4" slices and return to pan. Add the raisins and prunes. Make sure that at least 50% of each slice is covered with liquid. Adjust with stock / water if necessary.
Recover and cook for another 1 1/2 - 2 hours or until the meat is fork tender.
Can be served right away but will be much better if it is cooled and refrigerated overnight. Then the congealed fat can be removed and it and the meat re-heated for service