- 8
Ingredients
- Spices:
- 1 tbsp. paprika
- 1 tbsp. chopped thyme
- 1 tbsp. rosemary
- 2 tsp. cracked fennel seeds
- 2 tsp. cracked peppercorns
- 2 tbsp. chopped garlic
- 1 tbsp. brown sugar
- 1/4 cup olive oil
- 6 lbs. brisket, in 1 piece
- salt to taste
- Vegetables:
- 3 cups beef stock
- 1 cup canned diced tomatoes, with juice
- 3 cups carrots, cut in 2" pieces
- 1 cup turnips (optional)
- 18 cipollini onions or 4 small red onions, cut into quarters
Preparation
Step 1
Combine spices and 2 tbsp. oil. Rub all over brisket and let sit for 30 mins. Season brisket with salt. Preheat oven to 450F. Heat remaining 2 tbsp. oil in a large roasting pan and add brisket. Place in oven, uncovered, for 15 mins. or until beginning to brown. Reduce heat to 325F. Cover tightly with a lid and foil and bake for 2 hours. Remove cover and add stock and tomatoes and cook covered 1 more hour. Add carrots, turnips and onions, pushing them down into liquid and cook, covered, another hour or until brisket is fork tender and vegetables are soft. Remove from heat and let cool. Remove fat from gravy and slice brisket in thin slices. Return to pan to reheat at 250F for 30 mins. when needed. Leftovers make excellent sandwiches. Thicken sauce for gravy by cooking together 3 tbsp. flour and 3 tbsp. oil until browned and then stir the mixture into the sauce. Bring to a boil, simmer 5 mins., then pour back over the brisket.