Ingredients:
1 (5-pound) beef brisket
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, sliced
4 celery ribs
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee
Methods:
1. Place brisket, fat side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery.
2. Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef.
3. Bake brisket at 325*F (160*C) for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary.
4. Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife.
5. Strain pan drippings, and serve with sliced brisket.
Ingredients:
4 pounds boneless beef brisket
2 teaspoons salt
1/2 teaspoon ground pepper
1 clove garlic, minced
2 large onions, thickly sliced
3 tablespoons cornstarch
Methods:
1. Place beef brisket, fat side up, in 13 x 10-inch shallow roasting pan. Sprinkle brisket evenly with salt, pepper and garlic. Top with onion.
2. Bake in 350ºF. oven 1 hour, or until onions turn brown.
3. Add 1 cup hot water and cover pan tightly with aluminum foil.
4. Reduce oven temperature to 300ºF and continue cooking 2 hours or until brisket is tender.
5. Remove brisket and onions to warm platter. Skim fat from juices or use a gravy separator.
6. To make gravy, combine 1 cup water and cornstarch. Add to juices in pan. Cook over medium heat, stirring constantly, until gravy boils and thickens.
7. Carve brisket across the grain into thin slices.
8. Serve brisket and onions with gravy.