Brisket – as promised
I posted this recipe back in 2004. It is a winner and you can't go wrong.
1 5/6 lb. brisket
3 medium/large spanish onions, sliced
bunch of italian parsley
1 bag of small carrots (ready to eat)
couple bottles of your favorite barbecue sauce
1 can of chicken broth – about 2 cups.
salt, pepper and paprika
Preheat the oven to 350 degrees. Use a large dutch oven pot.
Salt, pepper and paprika the brisket. Layer the bottom of the pan with
1/2 the onions, 1/2 the parlsey and 1/2 the bag of carrots. Put the
brisket on top of this. On top of the brisket spread the rest of the
onions, carrots and parsley. Take your favorite barbecue sauce. I prefer Bone Suckin' Sauce
which I buy in 1/2 gallon sizes. Pour the barbecue sauce over the
brisket until is it almost covered. Take the chicken broth and pour on
top. The meat is braising so make sure it is pretty much covered in
Put the brisket in the oven for around 3 1/2 to 4 hours. When the
brisket is done, you can easily cut into the meat but it is not falling
apart, yet. Take the brisket out, slice it against the grain and put
back into the pot. At this point, I generally just leave it on the
stove. Sometimes I throw par-boiled whole potatoes in that slowly
continue cooking from the heat in the pot. Then, reheat before serving
in the oven.
Brisket is one of those meals that always taste better the next day.