Here’s another delicious, slow cooked recipe that oozes comfort in the cold weather. My friend Frank, shared his mother, Betty’s recipe for brisket, along with some tips he has after making it for years. I’ve enjoyed this dish a few times and it’s so tender and delicious. Oh Betty!

Tips:

• Depending on the exact cut of meat, I often check tenderness after 4 hours.  If tender, I slice then.  If too tender, slicing is tough.  So, you really want to slice it before it is really done.  Once sliced, it will tenderize significantly during that last hour or so. 

• Also, it is always better the second day.

• What’s first cut? The first cut, the lower half of the brisket, is the lean piece, also called the flat. It's the cut most often found at grocers and more expensive. The second cut sits on top of the flat, called the point. This cut is fattier and fat means more flavor. Choice is up to you.

Betty’s Brisket

Recipe from Betty Suher

Serves 8-10

PREP 5 minutes

COOK 5 hours

INGREDIENTS

8-10 lb. first cut beef brisket
3-4 large yellow onions, sliced
1 large green pepper, sliced
Garlic powder
Paprika
Kosher Salt
INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Layer some of the onions and peppers in the bottom of a roasting pan.

3. Liberally spread garlic powder, paprika and salt all over the meat. Put meat in the roasting pan and cover with the remainder of sliced onions and peppers. Cover tightly with foil and cook for 4-5 hours. 

4. Check tenderness after 4 hours and take meat out when it’s tender, but not falling apart yet (see tips). Slice the brisket and place it back into the pan and cook, covered, for another hour.