Petti Abrams' Beef Brisket

(recipe, Katie Hickey)

Introduction

Sam made this for Amy and Seth's seder during law school. Delightful. Here's Petti's note: (This recipe comes from my mother’s best friend, Honey Acker. It is versatile, delicious, and just gets better and better with age. Easy to serve at a buffet (all slicing done in advance), good with potatoes, noodles, as a French dip, cold on sandwiches, or just about anything else you would desire. Freezes well. I often make two at the same time and freeze one to have on hand.) Start at least 1 day before you plan to serve.

Ingredients

Do at least one day before you plan to serve.
3 to 5 lb. beef brisket (not corned beef)
2 to 3 Tbsp. cider vinegar rubbed on both sides of meat
Season both sides with Lawry’s Seasoning Salt, Garlic Powder, Pepper, Paprika.

Steps

Brown uncovered in roasting pan or 9”x13” pan at 350 degrees for one hour. Then put one thinly sliced large onion on top of meat and add 2 cups boiling water to pan. Cover. (If using 9”x13” pan, cover tightly with aluminum foil.) Reduce heat to 300 degrees and cook for 4-5 hours. Last hour check to be sure water still covers bottom of pan. Cool. Refrigerate over night.
Next day, remove fat which will have congealed on top. Slice meat in half lengthwise and then in thin slices (across the grain) crosswise. Warm at 300 degrees for 1 hour, covered, in juice. Baste occasionally.