1
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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.
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2
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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.
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3
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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.
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4
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Serve brisket with cooked onions. Garnish with cherry tomatoes, parsley, pickled peppers or sliced green olives.
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