Sunday, November 1, 2009



Serves four to six.

Note: Though this takes awhile to cook, the initial effort will be only a few minutes. From "Get Cooking," by Mollie Katzen.

• 1 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. garlic powder

• 4 large red or yellow onions, sliced (not too thin)

• 1 (3-lb.) beef brisket

• 2 tbsp. water


Adjust the oven rack to the center position and preheat oven to 325 degrees.

In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.

Scatter half the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the remainder of the onions. Add the water.

Cover the pan tightly with foil, then cover it with the lid. (You want to capture all the steam as the meat cooks.) Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.

Remove the pan from the oven, uncover it (being careful not to get burned by the steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems a bit tough, cover the pan again with the foil and the lid, put it back in the oven and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking can take as long as 4 hours or more, so be patient.

When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.

To serve, transfer the brisket to a cutting board and slice it thinly across the grain. Spoon some of the very well-cooked onions and pan juices on top of each serving. Serve with lightly buttered noodles or mashed potatoes.

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