Sometime in the year 2000 I came across a brisket recipe in the Daily News that I ripped out and held on to for years. I made it for Christmas that year, and everyone absolutely loved it. This recipe is from the Second Avenue Deli that later closed, and by now reopened. I’m not sure if their recipe changed by now, but I am holding on to this particular one for dear life, I absolutely love it. I was unwilling to share this one for quite a few years, but at this point it’s just selfish! So here you are, save it, print it, for heaven’s sake cook it….
What you’ll need:
- 4 pounds brisket
- 4 tbsp canola oil
- 1/2 cup water
- 3 cups chopped onions
- 2 tbsp minced garlic
- 3 tbsp garlic powder
- 3 tsp onion powder
- 3 tbsp paprika
- 1 tbsp salt
- 3/4 tbsp black pepper
- 1 tsp celery salt
In a small bowl, combine onion powder, garlic powder, salt, pepper, paprika and celery salt. Rub the brisket with this mixture, covering well.
Cover the brisket well in aluminum foil and refrigerate at least overnight. The next day, heat 2 tbsp of oil and brown the meat on all sides.
Transfer the meat to large pot and add 1/2 cup of water to it. Bring to a boil and then simmer over low heat for hour, covered. In the meantime, heat the remaining 2 tbsp oil and sauté the onions until they are golden brown. Add the garlic and sauté for another 3 minutes.
After the meat simmered for one hour, add the onions an garlic to the pot. Continue simmering for 2 1/2 hours, turning the brisket every 30 minutes. Keep it covered. Slice the meat with a sharp knife. It will be falling apart easily. Serve with potatoes and vegetables of your choice!
For more info on the Second Avenue Deli click here
