Today, however, I offer you the onion and garlic version. It is a super easy preparation that yields a delicious and tender roast. It’s not quick, however, as brisket requires a long, slow roast in the oven. I’ve made it in the slow cooker, but both I and the husband prefer it roasted in the oven.
The only knife you’ll need is for carving, as it is fork tender. I do find it much easier to carve into pretty slices if I let it rest in the refrigerator overnight, so keep that in mind.
As for the gravy, I keep it super easy. After removing the brisket from the pan, I skimmed off the oil, and poured the contents into a 4-cup measure, then I blended it up with my immersion blender. The result is a delicious, intensely flavored gravy without any flour. I do add about 1/2 cup of water, as when I say intensely flavored, I mean intensely flavored. You can, of course, prepare a slurry and add it to the drippings to make a traditional gravy.
Brett’s favorite way to eat the brisket is as a poboy. I like it with a smear of horseradish and a side of mashed cauliflower…perfection!
1 3-4 lb brisket
1 large onion, sliced thinly
4 cloves of garlic, peeled and smashed
Cajun or Creole seasoning – my favorite is Paul Prudhomme’s Magic Seasoning for Meat
3-4 cups water (do not add all at once)
2 tablespoons light oil (I used grapeseed)
- Turn on your broiler.
- In the bottom of a baking pan big enough to fit your brisket, drizzle in the 2 tablespoons of oil.
- Add the sliced onion and smashed garlic.
- Generously coat your brisket with the seasoning.
- Lay the brisket on the bed of onions – be sure it it fat side up.
- Place in oven, about 6″ from broiler and broil for 10 minutes.
- Remove from oven, reduce heat to 275 degrees.
- Add one cup of water to the pan and tightly cover with foil.
- Return to oven and roast for 90 minutes.
- Remove from oven, peel back foil, and add another cup of water.
- Cover with foil and return to oven for another 90 minutes.
- Repeat the process until the brisket is tender – total roasting time is about 5 hours, depending upon the size of your brisket.
- Remove from oven, allow brisket to cool for 30 minutes, wrap in foil, and refrigerate overnight or at least 4 hours.
- To make the gravy, skim fat from drippings, pour contents into a 4-cup measure and emulsify with immersion blender; alternatively, pour into a blender and process until smooth.
- Slice brisket against the grain and serve with gravy.