Aunt Sadie's Best Brisket
Submitted by ashe413
Fork-tender slow-roasted beef brisket on a bed of paper-thin onions with paprika and allspice. Roasts at 300F for 3 hours and slices even better the next day.
YIELD
12 servingsPREP
20 minCOOK
180 minREADY
200 minThe secret to Aunt Sadie’s brisket? Patience, paprika, and a mountain of onions.
A 5-pound first-cut brisket sits on a thick bed of paper-thin sliced onions seasoned with garlic powder and Hungarian paprika, then gets buried under more onions and whole allspice berries.
Three hours of slow roasting at 300F with the lid on tight turns the meat fork-tender and the onions into a dark, caramelized sauce.
Slice it thin against the grain, spoon that gorgeous brown jus on top, and watch it vanish.
Pro Tips
- Make the brisket a full day ahead; it slices cleaner when cold and reheats beautifully in its own juices
- Use a roasting pan with a tight-fitting lid or seal with heavy-duty foil to trap all the steam
- Strain the cooking liquid and thicken with a little cornstarch for a proper gravy
- Leave a thin cap of fat on top during roasting for moisture, then trim before slicing
Ingredients
Directions
Remove any excess fat from brisket, but leave a little on top.
Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika.
Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
Cover and roast in a 300℉ (150℃) oven for 3 hours.
Test your brisket and when it is fork tender, take it out.
Let it cool and then slice it very thin.
Strain juice and either thicken it with a little cornstarch or serve it au jus.
You will have a very dark brown juice.
NOTE: Best when made one day in advance.
Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil.
Spray pan and inside of lid with Pam.
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