There was really no rhyme or reason as to how I came up with this recipe. But no matter, it’s sure to please all you “meat eaters”!
1 (3 – 4 lb.) Beef brisket, some fat trimmed
1/2 tsp. Salt
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Black pepper
1/2 tsp. Accent seasoning
1 – 2 Tbsp. Cornstarch, for thickening gravy
1/2 cup Milk or water
Preheat your oven to 350 degrees. Combine all of the seasonings into a small dish and blend well.
Tear off a sheet of aluminum foil, enough to cover the brisket completely. Place the brisket onto it and sprinkle liberally with the seasoning mix.
Wrap the brisket completely in the foil and place it onto a baking dish. Place this into your preheated oven and allow to bake for about 3 – 4 hours.
During the last 30 minutes of roasting time, open the foil up and allow the brisket to complete cooking time. Doing this will allow the brisket to brown.
When the brisket is done, remove onto a chopping board, allow this to sit for about 15 minutes. Do not cut yet.
Pour the meat juices into a small sauce pan and add some water if needed to make more gravy. Allow this to cook on medium heat. This is where you’ll have to adjust according to your taste. Add salt, black pepper, onion powder, accent, and some beef flavoring. Make sure to remove all traces of fat from the gravy mix.
Make a slurry to thicken the gravy using 1 – 2 Tbsp. cornstarch with about 1/2 cup milk or water. Using a whisk, pour the slurry into the gravy and stir until thickened.
Allow the gravy to cook for about 1 – 2 minutes. Set aside.
Using a sharp knife, place the brisket to where you’ll be in position to slice it AGAINST THE GRAIN! If you look at the picture below, the grains run horizontal or the length of the meat, I cut it across in the opposite direction. Slicing it this way assures your meat will be much more tender. Otherwise, if you cut it going WITH the grain, your meat will be tough and look shredded. Place the meat onto a serving platter and pour the gravy onto the meat. Serve with your favorite sides.