This Brisket recipe is super yummy and easy to make but requires marinating it overnight! It comes out so flavorful and tender!
1 (4-5 pound) brisket
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons paprika
1 teaspoon celery salt
1 teaspoon salt
3/4 teaspoon pepper
4 tablespoons vegetable oil
1/2 cup water
5 (3 cups) yellow onions, chopped
2 tablespoons finely chopped fresh garlic
How To Make:
In a bowl, combine the onion powder, garlic powder, paprika, celery salt, salt, pepper, and mix with whisk.
Rub spice mixture all over the dry brisket.
Place in a deep dish covered with aluminum foil and refrigerate for 12-24 hours.
Heat 2 tablespoons of the vegetable oil in a large skillet, add the meat, and brown on both sides.
Transfer brisket to an oven proof casserole (Dutch oven).
Add water, cover, and simmer on low for 1 hour.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet, add the onions, and sauté, stirring occasionally, until lightly caramelized; add garlic, and continue simmering for a couple of minutes.
Add onions and garlic to brisket pot.
Cover, and continue simmering for 2.5 hours or until meat is fully cooked.
Optional: Once cooked, refrigerate if serving the next day. Slicing is much easier when meat is cold.
Remove the brisket to a plate, and trim all the visible fat.
Then place the brisket on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a very sharp knife.
Serve and enjoy!