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Baked Beef Brisket
Lucille Roach MISSOURI
Preparation Time: 10 minutes
Cooking Time: Approximately 3 hours
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4
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pound boneless beef brisket
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2
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teaspoons
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1/2
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teaspoon pepper
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1
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clove garlic, minced
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3
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large onions, thickly sliced
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2
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tablespoons cornstarch
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Parsley Sprigs
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Cherry tomatoes
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Place beef brisket, fat side up, in 13 x 10-inch roasting pan. Sprinkle brisket
evenly with salt, pepper and garlic; top with onions. Bake in a 350° oven for 1
hour, or until the onions turn brown. Add one cup of hot water; cover pan
tightly with aluminum foil. Reduce oven temperature to 300° and continue baking
2 hours or until brisket is tender. Remove brisket and onions to a warm
platter. Skim fat from juices. To make gravy, combine one cup of water and
cornstarch; add juices to the pan. Cook over medium heat, stirring constantly,
until gravy thickens. Carve brisket across the grain into two slices. Serve
brisket and onion with gravy. Garnish with parsley and cherry tomatoes. 12
servings
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