OMG. I can't believe how badly I chopped the spelling. I mean brisket. My grandmother would be rolling in her grave (as my mother shakes her head in disbelief!)...

I am on major sleep deprivation....

LOL on the spelling.

I don't eat meat but this get's rave reviews whenever I make it

5 to 6 lb. first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 lbs
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
3 cups either water, beef broth, a mixture of beef broth and 1/2 cup red wine, or vegetable broth
Preheat oven to 375F.

In a Dutch oven or other heavy baking pan with a sealing lid large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat Rub brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes. Flip meat over half way through roasting time. (Alternatively you can sear the meat on the stovetop, set meat aside and cook the onions in the same pot)

While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.

Spoon onion mixture over brisket and bake, covered, 3 1/2 hours, or until brisket is fork tender. Fork tender means you can't lift it up with a fork as the fork comes right out. (Check pan every hour and if necessary add more water/beef broth.) Remove brisket from oven and let cool in onion mixture 1 hour. If the meat did not have a lot of fat I will serve the dish at this point. Just slice the meat to the thickness you like, put some onions on top and pour over the gravy.

If you can see fat in the gravy, remove brisket from pan, scraping onion mixture back into pan, and chill the brisket, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure, add enough water to mixture to measure 3 cups total, and chill, covered, overnight.

Preheat oven to 350F.

Discard fat from onion mixture and in a blender blend gravy until smooth. (Alternatively you can leave out the blending, remove the fat, reheat the gravy and thicken with cornstarch.) Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Yields: 8-10 servings

Time to make: 1 day (including time to chill))

LOL! I misread it and was ready to give you a BISCUIT recipe! I'm ok, you're ok.

I thought the same thing... "biscuits" with a typo! LOLOLOL! Here is a colleciton of recipes that I got from various posters on the CF.... all are slightly different and I'm sure all are T&T and delish (even though I haven;t made them all)

Alexa
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Brisket

1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons (I use 3 large onions)
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce - I use the whole bottle)
3 tablespoons brown sugar (I use a bit more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for 4 hours or more. Puree half the gravy to thicken it up.

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We love this one, too, excellent from Renee (bubbeskitchen)

Onion Pot-Roasted Brisket

1 tablespoon canola oil
6 lbs. first cut brisket (1 meaty lamb shank optional)*
6 large cloves garlic, crushed through a press
1 1/2-teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground pepper
4 large onions - 2 coarsely chopped, 2 cut into 1/2 inch rings
2 medium carrots, scraped and sliced 1/4 inch thick
1 1/2 cup beef stock or low sodium canned chicken broth
1 1/2 cups kosher dry red wine (good enough to drink)
2 tablespoons tomato paste

Note: I added the lamb shank because it imparts a more complex flavor, but I am not sure about kashrut! Check first.

• Preheat oven to 300º.
• Heat oil in large ovenproof casserole on moderately hot flame.
• Add meat, let rest in pot before turning, brown on all sides (about 3-5 mins).
• Rub meat top with garlic and thyme, then with 1/2 of the salt and pepper.
• Turn over, season other side with balance of salt and pepper.
• Pack chopped onion on top of meat.
• Bake, uncovered, for one hour.
• Turn brisket over, sprinkle with sliced carrots and onions.
• In bowl, whisk together the stock and tomato paste. Add to brisket with the wine.
• Cover and bake 3 1/2 hours.* Check for doneness in 2 1/2 to 3 hours if prime is used
• Transfer meat to a carving board, slice on the diagonal into 1/2 inch thick slices.
• Skim off fat from pan juices.
• Serve vegetables and juices spooned over meat.

Hints:
• Can be cooked ahead of time. Slice, put in baking dish with vegetables and juices. Cover tightly with heavy-duty aluminum foil. Will keep 2-3 days in refrigerator. Reheat in 350º oven for 20-30 mins. or until hot throughout.
• I also like to brown a meaty lamb shank or 2, and/or lamb neck bones at the same time as the brisket

from Renée Adler Ascher’s Kitchen (bubbeskitchen)

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RE: What is you favorite brisket recipe?
Posted by: Teresa_nc7 (My Page) on Thu, Dec 29, 05 at 15:37

I have a really good brisket recipe, but my computer is acting up and won't let me enter numbers?
Maybe I'll try to email the recipe to you.

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RE: What is you favorite brisket recipe?
Posted by: Shaun (My Page) on Thu, Dec 29, 05 at 15:44

BBQ Brisket
Brisket
1 cup BBQ Sauce
1 pkg Lipton Beefy Onion Soup Mix
reynolds roasting bag

Put brisket in roasting bag, mix BBQ sauce and onion soup mix; spread over roast, close bag and roast in 300° 3 hrs.

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RE: What is you favorite brisket recipe?
Posted by: lpolk (My Page) on Thu, Dec 29, 05 at 16:53

side to Teresa, try seeing if there is a key that says "Num Loc" above your 7 key if you have a keypad to the right of your keyboard. If you do, press it and see if the numbers work again...

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RE: What is you favorite brisket recipe?
Posted by: lakeguy35 (My Page) on Thu, Dec 29, 05 at 17:03

Hi Alexa!
I love a good BBQ brisket and always do it on the grill or in the smoker but I know people who do it in the oven too and get good results. I don't have a recipe written down but here is what I do to prepare mine. First I trim some of the fat cap off leaving 3/4 - to and inch of fat on the meat. You will remove this after cooking, it helps keep the meat nice and moist and adds flavor. I like to rub mine with a dry rub first and let it sit for and hour or two. Then I combine the following and let it marinade over night.

I'm guessing at some of the amounts below, adjust to your taste or liking.

1 bottle of good beer (Dark)
1/2 cup of vinegar...white or apple cidar
1/4 cup of oil veg. or olive
1 onion chopped
2 - 3 cloves of minced garlic or more to your liking
fair amount of salt and pepper
handfull of brown sugar
several dashes of soy sauce and or worcestershire
sometimes I'll add some cayenne pepper too.
To help get some smoke flavor I would add some liquid smoke maybe a couple of tablespoons. (I wouldn't use this if using a grill or smoker)

I can't see why the cooking methods above would not work for this too. I would add a bottle of beer to the pan and cook it covered at 300 for 4 - 6 hours depending on the size of your brisket. Remove fat cap and slice against the grain and serve with your favorite BBQ sauce.

You are in for a real treat, this is great for meals on the run. I like to portion leftovers in baggies and toss them in the freezer, just toss in the microwave to heat for quick meal or BBQ sandwhich.

Here is a good dry rub that I have used. I also have the original STubbs Dry Rub recipe in a BBQ cookbook that Lori sent me in a swap and good one from the Dinosour BBQ cookbook that Debbie sent me another swap. I'd be happy to enter them later tonight if you would like to check them out. Let us know how it goes!!

Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional) (I skip this)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

David

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RE: What is you favorite brisket recipe?
Posted by: Ruthanna (My Page) on Thu, Dec 29, 05 at 17:14

COCA-COLA BRISKET
4 or 5 lb. trimmed beef brisket
1 bottle chili sauce
3/ 4 cup water
1 (12 oz.) can Coca-Cola (NOT diet Coke, Pepsi, etc.-just regular Coke)
1 package dry onion soup mix

Combine all ingredients except brisket in a roasting pan to fit brisket with not too much room left over. Add brisket and turn to coat with sauce. Cover very tightly with foil. Bake at 325 degrees for 4 or 5 hours. Slice meat across the grain and serve with sauce.

(I like to remove the brisket from the sauce and chill the two separately overnight. Next day remove any fat clumps from the top of the sauce. Reheat slowly, adding a little more water if needed. Slice the beef and add to the sauce and heat.)

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RE: What is you favorite brisket recipe?
Posted by: Claire_de_Luna (My Page) on Thu, Dec 29, 05 at 17:22

Alexa, I've posted this before, but here it is again. This is my Dad's famous Barbeque Brisket, and served for special occasions at our house. It's delicious!
Barbeque Brisket

3-4 pound brisket
3-4 T. liquid smoke
1 t. garlic, powdered
1 t. onion, powdered
2 t. celery seed
1-1/2 t. salt
2 t. Worcestershire sauce
2 t. freshly ground pepper
2 T. soy sauce
1 cup barbeque sauce (your choice)

Cover both sides of brisket with a marinade made from all the ingredients except for the barbeque sauce. Place brisket in a 9x13 inch pan, fat side down. Cover and marinate meat in refrigerator overnight. The next day, cover pan with foil and bake in a slow oven (300 degrees) for five hours. Pour off liquid and reserve. Cool brisket. Slice against the grain, and fan the slices in the pan, adding a portion or all of the reserved liquid. Baste the brisket with barbeque sauce and heat for serving.

Yum!!! Thanks for the recipes! Going to try one this week-I can always use a good Biscuit recipe too!

You could use Briscuick but they are better from scratch.

Jim

Jim, you're on a roll today.