Ingredients :
- 4 lb brisket (flat cuts)
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp paprika (I use sweet Hungarian from Penzeys)
- 1/2 tsp garlic powder
- 1 whole bay leaf
- 1 1/2 cup boiling water
- 1 1/2 cup diced onions
Method :
- In a heavy Dutch oven, heat the olive oil over medium heat.
- Add the meat and brown on all sides, 3 minutes or so per side.
- Add the onion and continue browning, stirring frequently.
- Once the onion starts to brown, 3 to 5 minutes or so, add the salt, pepper, paprika, garlic, bay leaf and water.
- Cover and cook over low heat for 2 hours or until tender (different cuts or larger pieces may take longer).
- You can slice the meat after 1 1/2 hours and continue cooking for another 1/2 hour.
- You can make this a day ahead and refrigerate it overnight.
- Skim off fat before reheating.
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