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Ricc's Brisket Supreme
Super easy
Cheap
Prep
1h 30m
Ingredients
For
10
Serving(s)
Ingredients
| 1 10-15 lb Brisket (If you have a butcher have him trim off most of the fat. If not, do it yourself before cooking.) |
| 4 white or yellow onions, cut coarse |
| 3 lbs carrots. (cut into 1 to 1 1/2 inch pieces) |
| 1 bunch celery, cut into 1 to 1 1/2 inch pieces |
| 5 bay leaves |
| Granulated garlic |
| Black pepper |
| Red or White wine OR water (optionally with beef bullion) |
| 6 potatoes, your choice of type (white, red, russet, Yosemite) |
Ricc's Brisket Supreme Directions
- Preheat the oven to 325°F
- You will need a good-sized roasting pan (I suggest the "steam table" size aluminum pan.) Place 1/2 of the carrots, onions, and celery on the bottom of he pan, evenly spread. Toss in a few bay leaves too. Set this aside for the moment. 2. Liberally cover the entire brisket with pepper and garlic. (Don't be shy!) When you are done the entire brisket should look like it is crusted with pepper and garlic.
- Place the brisket on top of the veggies in the pan. Place the rest of the veggies over the meat along with the remaining bay leaves.
- Clean and cut the potatoes into large chunks and put them into the pan along with everything else.
- Take your liquid and carefully pour it on the SIDE of the meat, about 1-inch deep. Be careful not to wash away the seasoning on the meat!
- Cover loosely with tin foil (or lid, if using a roasting pan.)
- Put it all into the oven at 325 degrees F for 1 hour, then turn down the heat to 225 for another 3-4 hours (alternately, you may turn the heat to 200 for 4-5 hours.) Your kitchen should start to smell wonderful! But please, NO PEEKING!
- Take the brisket out of the oven and lift up one corner, or move the lid slightly, and allow the roast to set for about 15 minutes.
- Take out all the veggies and place into a bowl to the side.
- Put the meat onto a carving board and with a VERY sharp knife, slice the meat across the grain into thin slices.
- There should be very little fat in the roasting juices so this may be used straight at it is, or you may add a little starch to thicken. Place in bowl alongside the meat so that your guests may pour to taste.
Notes
Submitted by Chef Ricc Bieber
