|
|
|
1 large brisket (what'd you expect?)
1 can beef bouillon, diluted with water & red wine to 2-3 cups
liquid
crushed garlic
3 onions, sliced
1/3 c. ketchup
rosemary
bay leaf
salt & pepper
paprika
Pre-heat the oven to 350 degrees.
Sear the brisket, then put it in a heavy pan or Dutch oven and
cover it with crushed garlic and sliced onions. Add the remaining
ingredients, cover the pan, and put it in the oven.
After about 1.5 hours, scrape off the onions (into the liquid) and
sprinkle the brisket with paprika. Continue cooking for another
1.5 hours, or until the brisket is tender. (This is great when
made a day ahead, and you can chill the liquid and then remove the
fat.)
Source: Doris
|
|
