This one-pot wonder will bring everyone to the dinner table.
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Ingredients:
1/4 cup brown sugar
1 tablespoon paprika
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
4 lb. beef brisket
4 onions, sliced
1/2 cup beef broth
Directions:
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° 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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Low and Slow Brisket
Serves 8
Ingredients:
1/4 cup brown sugar
1 tablespoon paprika
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
4 lb. beef brisket
4 onions, sliced
1/2 cup beef broth
Directions:
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° 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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