I first saw this recipe on Bridgett's blog, La Bella Cook, and knew I had to make it based on her rave reviews. It is a Nigella Lawson recipe, published in Better Homes and Gardens magazine, and is a MUST TRY! Thanks Bridgett!
I now have two stellar brisket recipes, this one and my sweet and sour brisket, found here.
Fabulous piece of meat to work with.. actually sounds a little sexual, no?
Recipe, with my adaptations, on key ingredient card below.
OK, so let me show you how freaking damned simple simon this is! Slice up your onions, throw them in a roasting dish, Season your brisket with salt and pepper and place fat side up on the onions. Now grab your sauce ingredients. Nice lineup.. Worcestershire, soy sauce(I used low sodium), liquid smoke( I used hickory), strong black coffee, and apple cider vinegar. Combine 1/4 cup of each of these ingredients in a bowl, and whisk. Pour over brisket in roasting pan. Cover tightly with aluminum foil. Roast at 300 for 2 1/2 to 3 1/2 hours, depending on the size of your brisket. Mine took about 2 hours 45min, and I used a 2.5 pound brisket. Please make it fork-tender, baby. Remove from oven, and transfer brisket to cutting board; tent with foil, let sit for 15 minutes. Now, to make the gravy, grab your blender, place the cooked onions and a couple of spoonfulls of sauce into the blender. Blend till almost smooth. Set aside. Slice brisket across the grain. Serve with the onion gravy. SO fabulous!! You can make this up to two days ahead of time. Then reheat in a 350 oven with sliced meat in gravy. You will be missing out if you don't try this one. It makes a lovely, lovely meal!! Giveaway winner announced next posting.