(by Laura Davis)
5 lb. brisket, with a layer of fat on one side
big handful of fresh ginger, peeled and cut into slivers
big handful of garlic, peeled and cut into slivers
2 - 3 bottles of cheap red wine (the marinating liquid should cover the meat completely)
tamari soy sauce (1 part soy sauce to 5 parts wine)
all-purpose flour
salt and pepper, to taste
garlic powder, to taste
several tablespoons of oil (olive, safflower, grapeseed, or canola)
2 large onions, cut in eighths
2 oz. package Lipton onion soup mix
The day before cooking, cut slots all over both sides of meat with a knife, and stick pieces of ginger and garlic in the slots.
Pour wine and soy sauce into a large pot, and marinate meat, refrigerated, overnight.
The next day, preheat oven to 325 F.
Lift brisket out of marinade, reserving marinade.
Combine flour, salt and pepper, and garlic powder.
Dredge meat on all sides in flour mixture.
Put a thin coating of oil in a large, flat skillet and add a thin layer of oil
Sear meat on all sides over medium-high heat until browned.
Place meat in a roasting pan or large ovenproof casserole dish with thick sides and a lid.
Add onions and sprinkle with onion soup mix.
Pour reserved marinating liquid back in. It should still be covering the meat.
Cook, covered, for 3 - 4 hours, until tender but not crusty.
Remove meat from liquid and let it cool.
Discard onions but reserve cooking liquid.
When cool, slice meat across the grain, trimming any remaining fat.
Put meat in a rectangular Pyrex pan, and pour some of the cooking liquid on top.
Save remaining cooking liquid to serve in a gravy boat.
Cover meat and refrigerate.
To reheat, cover with foil.
(Recipe can be doubled. Leftover meat is good in sandwiches or can be frozen.)
Optional, but strongly recommended: vegetables (to be cooked separately)
3 large onions, cut into wedges
6 - 8 large red or white potatoes, peeled and cut into chunks
8 - 10 carrots, peeled and cut into chunks
olive oil
salt, to taste
sprigs of fresh rosemary
Preheat oven to 400 F.
Toss vegetables with olive oil, salt, rosemary, and garlic.
Place in a single layer on one or two baking sheets brushed with oil, and roast until tender and crispy at the edges, checking every 20 minutes and turning at least once.
Serves 8.
(Read Temme's Brisket, the story that accompanies this recipe.)