How to Make Beef Brisket

This traditional brisket takes two days to make - and it's worth it. Serves 8 to 10.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Aluminum Foil
• Groceries
• Dutch Oven
• Blenders
• Skillets
• 5 to 6 lb. first-cut beef brisket
• 3 c. cold water plus more as needed
• 3 minced garlic cloves
• 3 large onions - cut into 1/2-inch pieces
• 1/2 tsp. salt
• 1 1/2 tsp. sweet paprika
• 3 tbsp. vegetable oil
• 1 tsp. black pepper

Day One

1. Preheat oven to 375 degrees F.
2. Place Dutch oven containing 1 tbsp. oil in the oven for 10 minutes.
3. Pat brisket dry and season to taste with salt and pepper.
4. Roast brisket in Dutch oven, uncovered, 30 minutes.
5. Meanwhile, cook onions in remaining 2 tbsp. oil in a large skillet over medium-high heat, stirring until onions are soft and golden.
6. Reduce heat and cook onions, stirring only occasionally, until deep golden, or about 20 minutes.
7. Add garlic, paprika, salt and pepper. Stir and cook 1 minute.
8. Add water and bring to a boil.
9. Spoon onion mixture over brisket.
10. Cover Dutch oven, keeping lid ajar 1/2 inch, and bake 3 1/2 hours. Check every so often if more water needs to be added to pan.
11. Remove brisket from oven and cool 1 hour.
12. Remove brisket from pan and scrape onion mixture back into pan.
13. Wrap brisket in foil and chill overnight. Spoon onion mixture into a 1-quart measuring cup and chill, covered, overnight.

Day Two

14. Preheat oven to 350 degrees F.
15. Remove fat from onion mixture and discard. Add enough water to onion mixture to measure 3 cups total.
16. Put onion mixture in a blender and blend until you have a smooth gravy.
17. Slice brisket against the grain to desired thickness.
18. Heat gravy in an ovenproof skillet until hot. Add brisket.
19. Place skillet in oven and heat 30 minutes. Serve.