from Chef Mitchel London, Fairway, featured on the September 17th show
6-8 lbs 1st cut brisket with extra fat
8 spanish onions
1 bunch carrots
1 tbs onion powder
1 tbs garlic powder
1 tbs paprika
1 tbs salt
1 tbs black pepper
10 white new potatoes
3 tbs corn oil
3 qts chicken stock
Heat the oil in a large pan to just below smoking and then add the brisket fatty side down. When the side of brisket is well browned turn it over and brown the other side. Return to the first side and sprinkle with all of the spices. Let cook for 10 minutes.
Remove the brisket from the pan and add the onions, carrots, and potatoes. Sautee until the onions are completely brown (the browner the better) over a medium heat. When the onions are ready, put the brisket back in the pan. Add enough chicken stock or water until it comes up 1/2 way up the brisket. Cover the pan and bring to a low boil. Place in an oven at 375 degress for 1 3/4 hours.
Take out of the oven, remove the lid, and test for tenderness. A fork should go in very easily. If you feel it needs more time, put back in the oven for 45 more minutes. Once it is out of the oven, place the brisket on a large cutting board and let sit for 15-20 minutes. While the meat is resting, reduce the sauce in the pan by 1/2. Taste for salt. Remember you can always add more salt but you cannot take it out once it is added. Slice the brisket across the grain into thin slices and place on a plate. Cover with sauce, onions, potatoes, and carrots.
Promotional consideration furnished by Fairway Market.