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¼ cup brown sugar |
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1 tablespoon paprika |
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4 garlic cloves, minced |
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2 teaspoons salt |
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½ teaspoon black pepper |
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4-6 pound beef brisket |
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4 onions, sliced |
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½ cup broth, red wine or water |
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| Place brown sugar, paprika, garlic, salt and pepper in a small bowl; stir to combine. With your hands, rub the brown sugar mixture completely over brisket; wrap brisket tightly in plastic wrap then refrigerate for 6 hours or overnight. |
| Preheat oven to 325 degrees F. |
| Grease a roasting pan lightly with vegetable oil. Set brisket in pan then add onions. Add broth, red wine or water to roasting pan; cover pan tightly with heavy-duty foil. Place pan in oven and roast for 3 hours. Uncover pan then roast for an additional hour, basting occasionally with pan juices. |
| Remove brisket from oven and allow it to rest for 30 minutes before slicing. Skim off any fat from the pan juices. Spoon a little bit of the juice over the brisket slices then serve any additional pan juices with the meat. |
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