Slow Cooked Brisket

The secret is to use lots of onions and no liquid for the first hour. Add carrots and potatoes for the last 1 1/2 hours of cooking, if desired.



5 pound beef brisket
1/4 cup Dijon mustard
1 Tbsp cracked pepper
1 Tbsp paprika
salt, to taste
3 Tbsp oil
Preheat oven to 325°F.
Brush brisket with mustard, season with salt, pepper and paprika. Heat 3 Tbsp of oil in large roasting pan on medium-high heat. Sear brisket in the hot oil for about 2 minutes on each side.
1 Tbsp oil
10 cups chopped onion
12 cloves garlic, peeled

Remove meat and set aside. Reduce heat to medium and stir in 1 Tbsp oil and onions. Cook onions until pale gold and tender (about 10 minutes). Stir in garlic. Place brisket on top of onions. Cover and bake for 1 hour.
2 cups beef or chicken stock
3 Tbsp tomato paste
Stir in stock and tomato paste. Cover and bake for another 1-1/2 to 2 hours or until meat is very tender. Remove from oven and cool. Discard fat that forms on top of gravy.
Slice brisket against the grain. To reheat, return brisket slices to gravy and reheat in liquid on top of stove or in a 325° oven for 30 minutes. Adjust seasoning and sprinkle with chopped parsley before serving.
Serves 10 from Lucy Waverman's Home Chef column, The Globe & Mail, Sep 20, 2003