Monday, January 2, 2012
Emily's Magical Brisket
Emily's brisket is absolutely delicious. It's not a "potchkey" dish, as my mother would have said. It requires just a couple of ingredients and a couple of hours. The results are meltingly tender and delicious. Served with curly egg noodles (also Emily's suggestion), this is the perfect dinner for a cold winter night.
I like this brisket because it's comforting and kind of old fashioned. No fancy techniques or ingredients. It's just what brisket should be.
Recipe: Emily's Magical Brisket
1 brisket of beef, whatever size you want
3 15 ounce cans tomato sauce
2 Spanish onions
Freshly ground black pepper
A little vegetable oil
Season both sides of the brisket liberally with salt, pepper and garlic powder. Set aside.
In a food processor or blender, combine the tomato sauce and onions and process until smooth.
Heat the oil over medium high heat in a large dutch oven. Sear the meat well on both sides. Add the tomato sauce and onion mixture and bring to a boil. Reduce heat to low, cover the pot, and simmer for three hours or until the meat is very tender when pierced with a fork.
Refrigerate the meat in the sauce overnight. When you are ready to serve, slice the meat against the grain and return to the pot with the sauce. Heat over a low heat until hot.
Serve with curly egg noodles.