Chef's Level
Quick Picks
/ 328
/ 361 / 522 / 518Roast Brisket
/ 639
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | pounds | Beef Brisket | ||
| 1/4 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
Read more...
|
|
| 1 | envelope | Onion Soup Mix | ||
| 1 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
Read more...
|
|
| 1/3 | cup | Ketchup | ||
| 1 | cup | Beer | ||
| 1 | tablespoon | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
Read more...
In taste, flour |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 3 Hours 30 Minutes | 4 hours |
Directions:
Preheat oven to 425°F / 220°C / Gas Mark 7
1. Season the Brisket with pepper and place in a roasting pan.
2. Brown uncovered in a hot 425°F oven.
3. Lower the oven temperature to 250°F.
4. Dissolve onion soup mix in water.
5. Mix ketchup and beer together and add to soup mixture.
6. Pour mixture over meat.
7. Cover pan with foil and roast in the 250°F oven for 3 1/2 hours or until tender.
8. Remove the meat from the roast pan.
9. Measure 1/4 cup of pan drippings and stir in the flour to make a paste.
10. Whisk the paste into the pan with the brisket juices.
11. To make a thicker gravy, add more flour.
12. Return the meat to the pan and continue roasting for an additional 30 minutes.
13. Slice meat across the grain and serve with the pan drippings gravy.
Submitted by Kagar K. | March 27th, 2024 See all of Kagar K.'s Recipes.
Filed Under:
Tested and True
Peel eggs effortlessly with this simple hack: start by adding eggs to boiling water. Once cooked, immediately transfer them to an ice bath. This process not only allows for easy peeling but also yields perfectly cooked eggs, saving time and frustration.
Tell me more...
| @Kagar K. | March 27th, 2024 |
|---|
|
This makes enough for a family, but also delicious served the next day. I gave it a 5 |