Holistic Chef Eddie's Tip of the Day #27

BEEF BRISKET is a tradition for the Jewish holidays and really anytime.  I have made 100's of them over the years and even though I work on not coming from ego I have to say mine is the best I've ever tasted.  With Rosh Hashanah coming up this Sunday night, Briskets will be scarce in South Florida markets.  For all of my dear Gentile friends, this dish is so special that I am happy to share it will all of you.  It is not a 1-2-3 type of dish.  No not at all. Slow cooking it takes at least 3-5 hours, depending upon the size of the Brisket, of course.  If you haven't experienced the best of the best, you've got to try this recipe.  Trust me it's FABULOUS.  To all of my Jewish friends and clients, L'Shana Tovah or Happy New Year and may you be blessed with a healthy year filled with love and prosperity.

                     BEEF BRISKET
1 - Brisket 3-4 lbs.  (thick 1st cut, flat)
3 large Sweet Onions sliced 1/4" thick
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Black Pepper
2 Tablespoons Granulated Garlic
6-8 Tablespoons Mild or Smoked Paprika
3 cups Beef Broth
1/2 cup Cabernet Red Wine
1/4 cup Braggs Liquid Amino

1)  Slice the Sweet Onions and separate it into rings.  Place the rings of Onion in a bowl and toss with 3-4 Tablespoons of Extra Virgin Olive Oil until completely coated.  Pour into a roasting pan and spread evenly on the bottom.  The Onions act as a rack for the Brisket to lay on.  
2)  Place the Brisket on a cutting board and season both sides with Granulated Garlic and Pepper.  Make sure you season the Brisket evenly on both sides.
3)  Place the Brisket fat side up on top of the onions and bake it on one side in a 425 degree oven for 30 minutes until brown and turn it over and bake the other side another 30 minutes until brown.  Take the Brisket out of the oven.  Turn the temperature down to 275-300 degrees.  
4)  Without turning the Brisket, cover it with the Paprika (a nice thick layer).  Pour the Beef Broth over the Paprika.  Add the Braggs and the Red Wine by also pouring it over the Brisket.  Stir the sides of the roasting pan so you mix the liquids.  The Paprika should be part of the liquid and not caked on top of the meat.  
5)  Cover the roasting pan tightly with a lid or aluminum foil and place back in the oven for 4-5 hours.  The meat is done when it starts to shed or reaches a temperature of 165 degrees.  This will feed 6 people and remember it's best to get a bigger Brisket than you think you need because it always shrinks about 1/2 lb.  
6)  Place the Brisket on a cutting board and let it rest for 15 minutes.  Cut against the grain of the meat in 1/4 inch slices.  Trim off the fat.  Place the sliced Brisket back in the roasting pan and let it soak in the sauce.  OMG make more than you need.  Leftovers are the best.