1/3 cup dry sherry (the real kind, not the cooking sherry they sell in the supermarket)
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp ground pepper
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Let's Make It
Heat oil over medium high. Dust both sides of brisket lightly with flour. Brown both sides of brisket - don't skimp on the color. Make it a nice dark brown.
Remove brisket from skillet and sautee onions until translucent. Add chopped garlic and cook slightly more - make sure that garlic does not begin to burn.
As soon as garlic is ready, put brisket back in skillet and a add all remaining ingredients.
Cover skillet and bring to a simmer. Simmer for 2.5 to 3 hours. Test for salt and add additional to taste.
Remove skillet from stove and cool down. Put in fridge over night. THIS IS VERY IMPORTANT. The dish must "age", and the brisket will be much easier to slice after it has been chilled. Slice across the grain. Serve with egg noodles.