The brisket job

I made the brisket yesterday (my first ever and there is a cardinal rule of never ever make something for the first time for a party, ESPECIALLY when someone is paying you.) Sometimes a girl has got to do what a girl has got to do. The most important thing apparently is to make it the day ahead and to cook it for five hours all tucked up in a foil pack. Rub the whole 7 pound thing (or as many as you need) with a paste of mustard, paprika, salt, olive oil and minced garlic. Drizzle a huge piece of heavy duty foil with olive oil, and a layer of sliced Spanish onions and at least 6 whole cloves of garlic. Set the thing down in there and cover with another layer of onions and whole cloves of garlic. Add a few sprigs of fresh thyme and a few bay leaves. Pour a cup of water around the meat. Crimp the foil together so nothing escapes, and cook at 35o degrees for five hours. Serve with a sauce of caramelized onions, garlic, thyme, and pan juices.

One thought on “The brisket job

  1. This sounds so wonderful! I’ll have to try this recipe. I too made a brisket recipe for the first time for a dinner once and although I wish that I had made it the day before (much better) it still came out pretty great (but I was very nervous.)

    I really enjoy your blog.

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