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1
If you have a whole cut, ask butcher to trim some fat off.
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2
If not, trim it yourself.
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3
Leave a thin layer for flavor.
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4
Wash and dry brisket.
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5
Sprinkle pepper, garlic, onion powder and thyme over both sides of brisket.
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6
Put small amount of olive oil in bottom of roaster.
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7
If necessary, slice brisket in half to fit.
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8
Note: after its done, brisket will have shrunk about 1/5-1/4, so judge whether you need to cut it.
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9
Turn burners on stove onto medium, and place roaster on burners.
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10
Brown brisket on both sides.
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11
If your roaster isn't flame-proof, brown it in something that is.
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12
Place sliced onions on bottom of roaster, and place brisket on top of it.
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13
Sprinkle carrots and mushrooms (if using) under, and around brisket.
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14
Sprinkle onion soup mix over meat.
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15
Pour red wine over all.
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16
Spoon tomato paste around brisket, and mix with wine as best you can.
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17
Add remaining ingredients around meat.
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18
Take sheet of heavy duty aluminum foil, and seal tightly all around.
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19
Place in 350F oven for 90 minutes, and take out, open and flip.
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20
Check liquid level.
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21
If it seems to be drying out, or at some time in oven smells like it is (burning smell), add more Warner or beef broth.
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22
After first 90 minutes, flip and bake for another 90 minutes.
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23
Take out of oven after 3 hours, and cool for 10 minutes or so.
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24
Take out of pan and place on cutting board with runnels to catch the liquid.
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25
Brisket now needs to be sliced across the grain.
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26
If you have doubts as to where this is, ask butcher when you first purchase it.
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27
Slice meat thinly, and place each on plate.
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28
When done.
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29
Slide.
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30
Slicers into liquid and recover with foil tightly.
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31
Bake for 1 hour more.
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32
It is best to make this the day before, and refrigerate overnight.
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33
You can lift off any fat very easily.
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34
I always slice, then refrigerate overnight, and finish the the last hour of cooking tome on the day I want to serve it.
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35
Delicious, even when it falls apart.
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36
I even freeze any leftover gravy to use later.
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37
Serves approximately 10-12, especially if you have a 5lb.brisket.
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38
Takes 4 hours in total
