Nana's Brisket Recipe
Many, many years ago, around the time of the birth of the intra-web, I can remember my Nana (my grandmother) calling me in a panic: "Jenny, dear! Help! I can't find my Yahoo!" I assured her that she hadn't lost it, (though it had probably actually been years since she had seen it. Cue laughter). Once I helped her locate said Yahoo, my relationship with my Nana went to a whole new level: We were able to cyber connect and communicate. Instead of phone calls (me calling and getting a busy signal or her hand writing out letters just to say hello), we could exchange quick emails and words. One of my favorite things was that she could send me her recipes.
Just in time for Passover, I had Nana email me her famous (and I mean WORLD famous) Brisket. This has to be the most tender and savory thing you'll ever eat in your life.
Pulled directly from my email, here's the recipe! I promise it'll be a hit!
My brisket is so easy ---Here goes:
One large whole brisket (about 7-8 lbs or even more) Have butcher cut off most of the fat but make sure there is still a thin layer on the top.
Season well with garlic powder, Lowreys seasoning salt, Black Pepper
Slice 3 or 4 large onions and layer on bottom of very large roasting pan
Place brisket on top of onions and put in 450 degree oven until top of roast is browned (about 15-20 minutes)
Pour about 3 cups of water on bottom of pan, turn oven down to 275 degrees, cover pan and roast for at least 4 hours until meat is very tender. (I am not sure if your oven is like mine, You may want to cook it at 300 degrees- either way, it will end up very tender.
(Make sure liquid is always in bottom of pan)
When done, take out of oven and let meat cool.
Remove onions from pan and set aside
Put 2 TBS flour in small jar with about 1/2 cup water and shake well to mix.
Put all drippings from pan in a large bowl. Place freezer in order to separate the fat.
Make gravy by first scrapping sides of roasting pan, adding a little water with the mixture to loosen.
Discard hardened fat from drippings and add rest of contents to scrapings in roasting pan.
Pour in flour and stir well. You may need to add more water if gravy is too strong. ..or even have to add a (beef)bouillon cube if too weak. (sometimes I also add a little coffee in gravy to give it a bit more oomph.)
When meat is cool, slice with electric knife (In order to cut it fairly thin)
I place the sliced meat and the onions in a fairly large pan (10"/16"/2 1/2") pan, add the gravy on top and cover tightly.
Place in refrigerator over night.
When ready to eat, I cook up a large bag of carrots and place them in the pan with the brisket and onions. Reheat all (covered) for 1 hour in 350 degree oven.
Honey, all me if you need any more info.
2 hours later, she sent this...
Jenny , I think I goofed.
The sequence of adding the water to the pan is wrong---Add it in the beginning, before you bake it at 450 degrees. Also, I neglected to tell you to sprinkle one packet of Lipton's dry onion soup on beef right before turning oven down to 250 degrees being sure to baste well at that time adding more water if necessary in order to have at least 1 inch of liquid on bottom of pan.
So there you have it! Nana's famous Brisket. In the meantime, I just got another "help" call... What did she lose now? Her Google? Oy.