Brisket of Beef

Recipe courtesy of TSD

Need:

3-4 lb. Brisket

4 Large white onions

Kikoman LITE Soy Sauce

Lemon Pepper

Paprika

Large pot, like a 4-6 qt. pot that you would cook a pound or more of pasta in, but not “tall”, more fat than tall.

Smaller pot of water or teapot of water

1. Chop onions, not too finely. Put them to the side.
2. Rinse the meat off under cold water.
3. Put meat on some kind of platter or in a foil pan
4. Pour Kikoman Lite Soy sauce over it, on both sides. Lay it back down.
5. Cover one side in Paprika, no set amount, just make sure you cover the whole thing with a thin layer.
6. Sprinkle on some lemon pepper. The more you use, the spicier it will be, so, it is “to taste”.
7. Take ¾ of the onions and put them in the pot.
8. Lay the meat on top of the onions, paprika side down. You might have to scrunch the meat up to fit it, but it will SHRINK A LOT so, it’s ok.
9. Season the other side of the meat (side facing up) with the paprika and lemon pepper.
10. Pour the remainder of the soy sauce/lemon pepper/paprika that got on the foil pan into the pot.
11. Throw the rest of the onions on top of the meat.
12. The pot should be ON THE STOVETOP.
13. Turn the burner on Medium and cover pot.

14.  Keep water boiled or boiling next to the pot of brisket.

15.  You HAVE TO KEEP AN EYE on it. Otherwise it will dry out and burn on the bottom. Check every 15 min or so to make sure it is about halfway submerged in its juices.

16.  If it looks low, add some water, just never fully submerge it.

17.  If you put water in and it washes away some of the spices, you can keep adding more paprika and lemon pepper- to taste. I like it to look really reddish brown, so, I use a lot of paprika, but less lemon pepper because I don't like spicy.

18.  After 45 min, turn it over and every 45 min after that for about 3 hours.

19.  When you can stick a fork mostly through the meat (which you can't really do before it is ready), take it out of the pot, and slice it WITH the grain (or it will shred), into long pieces.

20.  Put the pieces BACK into the pot and cook for about 25 more minutes. Then it is done. Just taste it. It should be really soft and kind of melt in your mouth.

21.  The juice in the pot is the gravy so that is also why you want to make sure it doesn’t dry up.

22.  Serve with cranberry sauce, challah bread, and potatoes, sweet or baked.

***The recipe also is made with baked potatoes IN it towards the end. Some people boil pieces of baked potato ¾ of the way through, then throw them in to cook the rest of the way in the gravy WITH the brisket in that last 25 min. I don't like potatoes so I don't, but everyone else seems to love them. ***