FEEDS: 4-6

WHAT YOU'LL NEED:

• 3 T. canola oil
• 3 lbs. onions, peeled and sliced
• 1 T. paprika
• 2 t. dried thyme
• 3 bay leaves
• 8 cloves garlic, crushed
• 32 oz. beef broth
• 3 T. canola oil
• 5-6 lb. beef brisket
• Kosher salt and pepper
• 1 c. orange juice

LET'S COOK

Heat the first 3 T. of canola oil in a large saute pan, add the sliced onions and cook over a high burner until they soften. Add the paprika, thyme,bay leaves and garlic. Toss it all together and then add a cup of the beef broth. Turn off the burner and set the pan aside.

Heat the remaining canola oil in a heavy pan that can eventually be covered and placed in the oven. Liberally salt and pepper the beef on both sides. Gently place the brisket in the hot oil and brown on both sides.

Next, pour the onion mix over the brisket, add the remaining broth and the O.J. Gently combine the ingredients together well.

Cover the pan loosely and place into a preheated 375˚ oven. Cook for 3 hours, turning the brisket over at least twice. Remove the pan from the oven and allow the meat to cool in the pan liquids for at least 35 minutes. Then, remove the brisket, wrap it in foil and refrigerate overnight.

Pour the roasting pan liquids into a container and refrigerate overnight as well. The next day, unwrap the brisket, slice it and arrange the slices in a baking dish of appropriate size. Spoon off and discard the coagulated fat on the top of the refrigerated pan liquids. Also remove the bay leaves. Blend the liquid and onions to a smooth consistency. Heat gently and pour the sauce over the sliced brisket. Cover, place in a preheated 350˚ oven and heat for 25-30 minutes.

MORE IDEAS:

Serve the brisket slices with mashed potatoes and some dilled green beans.