Brisket A La Beverly
- 1 first-cut brisket
- two sliced onions
- 4 garlic cloves, halved
- 2 cups beef stock (or more)
- ketchup
- black pepper
- garlic powder
- onion powder
- 8 oz sliced mushrooms, optional
- Preheat oven to 400.
- Sear brisket quickly on each side on top of stove in dutch oven type of pan with lid. Remove brisket from pan. Put sliced onions and garlic cloves in bottom pan. Add sliced mushrooms if desired. Add enough beef stock to cover to 1/2 in. depth of pan.
- Sprinkle each side of brisket with dried spices and a generous zig zag of ketchup. Put lid on pan. Put in oven for 20 min. at 400. Then lower oven to 325, turn brisket and add another zig zag of ketchup. Repeat this for 2 hours, turning brisket at 1/2 hour intervals.
- Remove brisket from liquid, saving the gravy. Let meat cool for 15 min., then slice thinly.
brisket, onions, garlic, beef stock, ketchup, black pepper, garlic, onion, mushrooms
Taken from www.epicurious.com/recipes/member/views/brisket-a-la-beverly-50118048 (may not work)