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1
Preheat oven to 475 degrees F. Make small slits all over both pieces of the brisket.
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2
Insert the garlic slivers into the slits, 1 piece at a time.
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3
Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes.
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4
Turn meat and roast for another 15 minutes, searing the sides.
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5
Repeat same process with the second piece of brisket.
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6
Remove meat from the roasting pan and set aside.
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7
Put the chopped onions on the bottom of the pan.
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8
Put both of the briskets back into the roasting pan on top of the onions.
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9
Sprinkle the meat very generously all over with the paprika and lightly dust with pepper.
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10
(No salt is needed if kosher meat is used).
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11
Add 1 cup of hot water, cover the roasting pan and return to oven.
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12
Reduce heat to 350 degrees.
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13
Roast for approximately 11/2 hours, basting every 15 minutes.
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14
Check the level of liquid, and add more water if necessary.
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15
Remove pan from oven and spread 3 to 4 tablespoons of ketchup over each piece of brisket.
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16
Baste with more liquid from pan.
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17
Add more water if necessary.
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18
Cover and put brisket back into the oven.
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19
Baste every 15 to 20 minutes and continue to add water as necessary.
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20
Roast until meat is fork tender, approximately 1 to 1 1/2 hours.
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21
Transfer briskets into a baking pan to cool.
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22
Reserve the gravy in a separate container.
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23
Slice briskets once cool.
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24
The meat can be frozen or refrigerated until ready to serve.
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25
Reheat both meat and gravy separately, before serving.
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26
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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27
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
