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Nutrition Facts
Serving Size 1 (392g) Recipe makes 6 servings
Calories 987
Calories from Fat 722		(73%)
Amount Per Serving		%DV
	Total Fat 80.3g	123%
	Saturated Fat 32.4g	161%
	Monounsaturated Fat 35.5g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 220mg		73%
Sodium 584mg		24%
Potassium 870mg		24%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 1.1g	4%
	Sugars 3.2g
Protein 52.0g		104%
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Braised Brisket With Onions & Garlic

Recipe #69349 | 3½ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Old Magic1 Barfield
Aug 21, 2003

SERVES 6 (change servings and units)

Ingredients

4 lbs boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 large onions, 1/2 inch thick slices
2 tablespoons cornstarch, dissolved in
1/4 cup water

Directions

1
Pre-heat oven to 350 degrees F.
2
Place beef brisket, fat side up, in large roasting pan.
3
Sprinkle brisket evenly with salt, pepper and garlic; top with onions.
4
Roast in oven 1 hour or until onions are lightly browned.
5
Add 1 cup hot water.
6
Carefully cover pan tightly with aluminum foil.
7
Reduce oven to 325F and continue cooking 2 hours or until brisket is tender.
8
To make gravy, skim fat from pan juices.
9
Add cornstarch mixture to pan juices.
10
Cook over medium heat until gravy boils and thickens, stirring constantly.
11
Carve brisket across the grain into thin slices; serve with onions and gravy.
12
Makes 6 to 8 servings.

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Featured Reviews for This Recipe

From: Angie2B

On Jan 26, 2008

This was REALLY good. Kinda like a poor-man's primerib. My husband and I ate so much our tummies hurt. We had it with baked potatoes and a tomato salad. I only used one onion and did not add the cup of hot water after the first hour.

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From: LaLa Lola

On Apr 25, 2005

I wanted a brisket recipe that wasn't "bar-b-cue-y" and this really fit the bill! Easy, delicious, and very tender. Lots of onions really makes this extra tasty. I added at the end was a little Kitchen Bouquet to darken the gravy. Served with noodles, but mashed potatoes or rice would be just as good. Thanks for sharing!

2 people found this review helpful

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From: Jezski

On Oct 9, 2008

5 stars is not nearly enough! This is a super recipe. I made it just as written, darkening the gravy a little bit. Very moist and tender. And the next day, cold sandwiches are also 5 star. Incidently, if your guests are a little late, the finished meat will hold at 170 for an hour with little loss in texture or flavor. Thanks Old Magic for posting. Janet Edited: I forgot to add the 5 stars. Sorry, because this recipe certainly deserves them.

1 person found this review helpful

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