BEEF BRISKET
Brisket is best made the day before so that the flavors develop.
1 (4 ½ to 5 pound) beef brisket
2 tbls. vegetable oil plus a little for the pan
2 med. onions, halved and sliced
1 14 ½ oz can low sodium beef broth
1 ½ tsp. minced garlic
1 tbls. paprika
1 ¼ tsp. black pepper (coarsely ground)
1 tsp. dried thyme
¾ tsp. salt
2 to 3 tbls. prepared white horseradish
Heat oven to 325 degrees. Lightly coat a large roasting pan with oil, scatter onions in pan and pour in broth.
Combine oil, garlic, paprika, pepper, thyme and salt in a bowl. Rub over the brisket to coat thoroughly. Set brisket on onions. Cover tightly with foil. Roast until brisket is fork tender, (3 ½ to 4 hours).
Transfer brisket to a baking dish, let cool, then cover and refrigerate overnight. Remove any hardened fat.
About 45 minutes before serving, heat oven to 325 degrees. Slice brisket across the grain and return to baking dish. Pour 1 cup of onion and juices over brisket, cover and bake until heated through, about 30 minutes.
Bring remaining onion mixture to a boil in a medium saucepan, reduce heat to low and simmer 5 minutes. Stir in horseradish. Serve brisket with sauce spooned over it.
Servings 8
Not really for folks watching Fat intake, but, Protein is 58 gms!
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