Brisket

Instructions:

• Turn on broiler.
• Coat brisket with salt and pepper in a roasting pan.
• Broil brisket fat side up for 12 mins, turn and broil for 6 mins, or until browned.
• Pre-heat oven to 275 F.
• In a bowl mix together beef broth, red wine vinegar, honey, paprika, garlic powder, cumin.
• In a large pot pour rendered fat from roasting pan with olive oil until, once heated add onions and carrots for 8 minutes and then deglaze pan with red wine.
• Add vegetables to bottom of the roasting pan, add beef broth mixture, thyme, bay leaf and peppercorns and place brisket on top.
• Cover with foil and put in over for 5 hours.
• Let the brisket cook and the refrigerate over night.
• The next day preheat oven to 200 F.
• Transfer brisket to a baking pan with wire rack and cover with foil.
• Reheat brisket for abut an hour or until heated through.
• Remove fat from the braising liquid and vegetables and then strain the vegetables from the liquid.
• Bring braising liquid to a boil and reduce to a simmer for 30 minutes to make a ‘gravy’.
• When ready to serve cut brisket thinly and serve with vegetables and gravy.