Only a generation ago, Brisket and its adjacent cut, Flank Steak, were the poor family’s gourmet cut. Nowadays, one might consider taking out a small loan to purchase a full brisket. Still, the gourmands are not wrong, brisket cooked long and slow is a worthwhile experience.
Southern Brisket
5 ½ hours (mostly unattended)
FYI: Whole Brisket is 8-9 lbs. and a Half Brisket is 4-5 lbs.
- Large Sweet Onion, sliced
- 1/4 cup water
- Flour, enough to coat both side of brisket
- Any oil for searing
- 32 oz. can tomato sauce
- 8 oz. cider vinegar
- 6 oz. brown sugar, dark is best
- 1 oz. molasses
- 1Tbs salt
- 1 bay leaf
Post cooking seasoning
- Salt
- Pepper
- Thyme
- Basil
- Garlic powder
Preheat oven to 300oF
- Heat pan on stovetop and add oil.
- Coat Brisket with flour and sear on both sides.
- Remove pan from heat.
- Slice onion and cover bottom of pan (add another one if needed).
- Add water.
- Place brisket on top of onions, fat side down.
- Pour tomato sauce, vinegar, brown sugar, and molasses over the meat.
- Toss bay leaf in pan.
- Sprinkle meat and overflowing sauce with salt.
- Seal pan with heavy duty aluminum foil.
- Cook five hours.
- Remove from oven and let rest ten minutes. Remove foil, carefully.
- Add post seasonings to your taste.
- Remove brisket to cutting board. You can remove fat easily if you want while the brisket is piping hot.
Pour off sauce into glass bowl or measuring cup. Let fat rise to top and either pour off or ladle off. If you desire a thicker sauce, heat 2 TBS fat and then add 2 TBS flour to saucepan. When paste forms, slowly add sauce to thicken, stirring constantly. Taste and adjust seasoning again.
Glenn Jacob 