Things You'll Need:
- 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
- Aluminum Foil
- Aluminum Foil
- Groceries
- Dutch Oven
- Blenders
- Skillets
- Dutch oven
- Skillets
-
Step 1
Preheat oven to 375 degrees F.
-
Step 2
Place Dutch oven containing 1 tbsp. oil in the oven for 10 minutes.
-
Step 3
Pat brisket dry and season to taste with salt and pepper.
-
Step 4
Roast brisket in Dutch oven, uncovered, 30 minutes.
-
Step 5
Meanwhile, cook onions in remaining 2 tbsp. oil in a large skillet over medium-high heat, stirring until onions are soft and golden.
-
Step 6
Reduce heat and cook onions, stirring only occasionally, until deep golden, or about 20 minutes.
-
Step 7
Add garlic, paprika, salt and pepper. Stir and cook 1 minute.
-
Step 8
Add water and bring to a boil.
-
Step 9
Spoon onion mixture over brisket.
-
Step 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.
-
Step 11
Remove brisket from oven and cool 1 hour.
-
Step 12
Remove brisket from pan and scrape onion mixture back into pan.
-
Step 13
Wrap brisket in foil and chill overnight. Spoon onion mixture into a 1-quart measuring cup and chill, covered, overnight.
-
Step 1
Preheat oven to 350 degrees F.
-
Step 2
Remove fat from onion mixture and discard. Add enough water to onion mixture to measure 3 cups total.
-
Step 3
Put onion mixture in a blender and blend until you have a smooth gravy.
-
Step 4
Slice brisket against the grain to desired thickness.
-
Step 5
Heat gravy in an ovenproof skillet until hot. Add brisket.
-
Step 6
Place skillet in oven and heat 30 minutes. Serve.
