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Mazzy's Brisket

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 3 hr 15 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 3lb beef brisket
  • 2 tbsp oil
  • flour for dusting
  • 2 onions, thickly sliced
  • 2 cloves garlic, chopped
  • 2 carrots, thickly sliced
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1/3 cup dry sherry (the real kind, not the cooking sherry they sell in the supermarket)
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
make it
Heat oil over medium high. Dust both sides of brisket lightly with flour. Brown both sides of brisket - don't skimp on the color. Make it a nice dark brown.

Remove brisket from skillet and sautee onions until translucent. Add chopped garlic and cook slightly more - make sure that garlic does not begin to burn.

As soon as garlic is ready, put brisket back in skillet and a add all remaining ingredients.

Cover skillet and bring to a simmer. Simmer for 2.5 to 3 hours. Test for salt and add additional to taste.

Remove skillet from stove and cool down. Put in fridge over night. THIS IS VERY IMPORTANT. The dish must "age", and the brisket will be much easier to slice after it has been chilled. Slice across the grain. Serve with egg noodles.
This brisket is so easy to make, and gets rave reviews! Better still, it can be made ahead and frozen to easy entertaining or as a helper during an especially hectic week. I like to freeze it in single portions that can be easily microwaved.
Average Rating  (2)
Rated  by a cook on 11/18/2009 This turned out fantastic. I froze it as instructed, and it was so easy to slice when I defrosted it.
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