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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.