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Karen's Brisket
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
1
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.
2
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.
3
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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