In my family the recipe is very simple: Place the brisket fat-side up in a large baking or roasting pan and add 3 cups of beef broth, 1/4 cup of Worcestershire, 6-8 whole peeled garlic cloves, 1/2 teaspoon of black pepper, and 2-3 bay leaves. Slice a large onion and saute in a tablespoon of olive oil. The more you caramelize them, the better the flavor. Scoop the onions around the brisket, then use a piece of heavy foil to cover and seal the pan. This is important to keep it from drying out. Bake at 350 for 3.5 hours without opening. It will be tender, but not falling apart. If you have a brisket that is 8-10 pounds, cook it for 4 hours. Remove the brisket to a cutting board and cover with foil to keep warm. Carefully pour the cooking liquid into a large saucepan, scraping in the onions and garlic. Remove the bay leaves and let the liquid sit until the fat rises. Spoon off as much fat as you can, then use a stick blender to puree the liquid. Bring to a boil and reduce until it is the thickness you like. Slice the brisket and serve with the gravy. Enjoy!
In my family the recipe is very simple: Place the brisket fat-side up in a large baking or roasting pan and add 3 cups of beef broth, 1/4 cup of Worcestershire, 6-8 whole peeled garlic cloves, 1/2 teaspoon of black pepper, and 2-3 bay leaves. Slice a large onion and saute in a tablespoon of olive oil. The more you caramelize them, the better the flavor. Scoop the onions around the brisket, then use a piece of heavy foil to cover and seal the pan. This is important to keep it from drying out. Bake at 350 for 3.5 hours without opening. It will be tender, but not falling apart. If you have a brisket that is 8-10 pounds, cook it for 4 hours. Remove the brisket to a cutting board and cover with foil to keep warm. Carefully pour the cooking liquid into a large saucepan, scraping in the onions and garlic. Remove the bay leaves and let the liquid sit until the fat rises. Spoon off as much fat as you can, then use a stick blender to puree the liquid. Bring to a boil and reduce until it is the thickness you like. Slice the brisket and serve with the gravy. Enjoy!