METHOD
In a bowl, combine the onion powder, garlic powder, paprika, celery salt, salt, and pepper, and mix thoroughly. Dredge the brisket in this spice mixture, making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 to 2 days. Heat 2 tablespoons of the corn oil in a large skillet, add the meat, and brown on both sides. Transfer brisket to a Dutch oven. Add water, cover, and simmer on low heat for 1 hour.
Meanwhile, heat the remaining 2 tablespoons corn oil in a large skillet, add the onions, and saute, stirring occasionally. when the onions are nicely browned, add garlic, which browns quickly. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; it is done when there is a slight pull on the fork as it is removed from the meat. Cook longer if necessary.
Remove the brisket to a plate, and trim all the visible fat. Then place the brisket (on what was the fat side) to a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or serve it cold in sandwiches.
Serves: 6
Reprinted with permission from ©2005 Collector's Press, Inc. America's Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman, published by Collector's Press
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