Lyons Family Cookbook

Prize-Winning Brisket

4

lbs

beef brisket

2

tsp

salt

1/2

tsp

pepper

1

garlic clove, minced

3

medium onions, thickly sliced

1

cup

hot water

2

Tbs

cornstarch

1/2

cup

cold water

1

Place brisket fat side up in roasting pan. Sprinkle with salt, pepper and garlic. Arrange onions over top of brisket. Bake at 350° for 30 minutes or until onions are slightly brown. Add hot water. Reduce oven temperature to 300°. Bake, tightly covered with foil, for 3 hours.

2

Remove brisket and onions to serving platter. Remove fat layer from top of brisket. Slice thinly across the grain. Return the cut brisket to a 13x9" baking pan.

3

Pour the pan drippings into a 3 quart saucepan. Dissolve cornstarch in cold water, and add to pan drippings gradually, stirring until smooth. Cook until mixture comes to a boil, stirring constantly. Pour mixture over the cut brisket so that meat is well moistened. Any excess juice/gravy should be saved to serve the brisket au jus style.

4

Serve brisket with cooked onions. Garnish with cherry tomatoes, parsley, pickled peppers or sliced green olives.

Serve as-is, or in a sandwich with the au jus gravy or with your favorite barbecue sauce. Can be served with either the cooked onions or raw onions. Each adds a distinctive flavor.

Source

Author: 1980 National Beef Cook-Off, Scottsdale, AZ (Top prize)