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Karen's Brisket

Karen's Brisket

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp oil
1 (4 lb.) brisket
2 large yellow onions, thickly sliced
2 cloves garlic, crushed
1/2 cup water
1/3 cup dry sherry (the real kind, not cooking sherry)
1/4 cup ketchup
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp dried mustard
2 bay leaves
1 lb carrots, cut into large chunks (or 1 bag baby carrots)
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Let's Make It
Heat oil in Dutch oven or other coverable flat bottom pan. Brown brisket on both sides on high heat. Remove brisket from pan and reduce heat to medium.
Saute onions until translucent (approx 4 minutes.) Add garlic to slightly brown, but careful not to burn. Add remaining ingredients except carrots to pan, stir, and replace brisket in pan.
Cook on low simmer covered for 1 hour. Add carrots, replace cover, and cook for 2 more hours. Chill brisket prior to slicing.
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