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JOYCE'S MELT-IN-YOUR-MOUTH BRISKET

 This recipe is such a winner, and once cooked, freezes beautifully. We had some last night that I had a made a couple of months ago, and it was even better than the original. So make more than you need, and you can use the leftovers for savory sandwiches, taco or enchilada filling (highly recommend), or just mouthfuls of goodness when the mood strikes! You can start this 2-3 days ahead of when you want to serve, as it is "twice cooked" to render out the fat, and tenderize so it is melt-in-your-mouth. This recipe feeds 4-6, using half of a full brisket (I used the other half to corn my beef). You can easily up the recipe for a crowd.   HERE'S WHAT YOU'LL NEED:   - Crockpot with lid or heavy large pot with lid  - Sharp knife   INGREDIENTS:   - 5-6 pound brisket, trimmed of exterior fat  - 6 large onions, sliced  - extra virgin olive oil  - Tomato paste - small can  - 1 beer (12oz) or bottle of cola  - 1 package Lipton Onion Soup Mix (to reduce the sodium in the dish, sub in 1/2 cup dried onion flakes and a cube of beef or chicken bouillon)   INSTRUCTIONS:   1.  Trim your brisket of most visible fat. Salt and pepper the exterior on both sides. Sear both sides in a hot heavy pot. Remove the beef when both sides are brown.  2.  Slice all the onions (if you slice lengthwise, you'll cry less). Put 2-3 TB extra virgin olive oil into the same heavy heated pot, and saute the onions slowly (on low), until they are deep golden brown.  3. Smear the tomato paste on the outside of the brisket, and add it to the pot, sitting it on top of the onions.  4. Sprinkle the soup mix or dried onion flakes around the meat.  Add the beer (or cola).  5. Cover and cook on "low" for 8 hours in your crockpot, or at 275 in the oven. Let the pot cool, and place all in the refrigerator overnight.**  6. The next morning skim off the fat and discard.  Take the meat out gently, and with a sharp knife, slice it into 1/4" slices. Keep the slices in order, as much as you can. With your hands return the sliced brisket to the pot.    7. If using a crockpot, cook on high for an hour, then turn to low and cook until ready to serve. If using your oven, cover tightly and cook at 275 until ready to serve. Taste your meat and juices, and adjust seasoning with salt and pepper.  8.** If you are starting this more than the day before, you can store the meat for 2-3 days in its juices and "risen fat", then on the day of serving, pick up at step 6.      

This recipe is such a winner, and once cooked, freezes beautifully. We had some last night that I had a made a couple of months ago, and it was even better than the original. So make more than you need, and you can use the leftovers for savory sandwiches, taco or enchilada filling (highly recommend), or just mouthfuls of goodness when the mood strikes! You can start this 2-3 days ahead of when you want to serve, as it is "twice cooked" to render out the fat, and tenderize so it is melt-in-your-mouth. This recipe feeds 4-6, using half of a full brisket (I used the other half to corn my beef). You can easily up the recipe for a crowd.

HERE'S WHAT YOU'LL NEED:

- Crockpot with lid or heavy large pot with lid

- Sharp knife

INGREDIENTS:

- 5-6 pound brisket, trimmed of exterior fat

- 6 large onions, sliced

- extra virgin olive oil

- Tomato paste - small can

- 1 beer (12oz) or bottle of cola

- 1 package Lipton Onion Soup Mix (to reduce the sodium in the dish, sub in 1/2 cup dried onion flakes and a cube of beef or chicken bouillon)

INSTRUCTIONS:

1.  Trim your brisket of most visible fat. Salt and pepper the exterior on both sides. Sear both sides in a hot heavy pot. Remove the beef when both sides are brown.

2.  Slice all the onions (if you slice lengthwise, you'll cry less). Put 2-3 TB extra virgin olive oil into the same heavy heated pot, and saute the onions slowly (on low), until they are deep golden brown.

3. Smear the tomato paste on the outside of the brisket, and add it to the pot, sitting it on top of the onions.

4. Sprinkle the soup mix or dried onion flakes around the meat.  Add the beer (or cola).

5. Cover and cook on "low" for 8 hours in your crockpot, or at 275 in the oven. Let the pot cool, and place all in the refrigerator overnight.**

6. The next morning skim off the fat and discard.  Take the meat out gently, and with a sharp knife, slice it into 1/4" slices. Keep the slices in order, as much as you can. With your hands return the sliced brisket to the pot.  

7. If using a crockpot, cook on high for an hour, then turn to low and cook until ready to serve. If using your oven, cover tightly and cook at 275 until ready to serve. Taste your meat and juices, and adjust seasoning with salt and pepper.

8.** If you are starting this more than the day before, you can store the meat for 2-3 days in its juices and "risen fat", then on the day of serving, pick up at step 6.