Candy's Brisket

Serves 6-8

Ingredients

  • 5 lbs lean beef brisket
  • 1 cup all-purpose flour
  • salt
  • pepper
  • 1 tbsp canola oil
  • ½ cup leeks
  • ½ cup onions
  • 3 carrots, chopped
  • 6 tbsp soy sauce
  • 1 cup water
  • 3 tbsp red wine vinegar
  • 3 tbsp Worchestershire Sauce
  • 1 cup ketchup
  • 1 cup sugar
  • 2 tsp chili powder
  • 4 cloves garlic, chopped
  • 12 gingersnap cookies, crushed

How-to

  1. Preheat oven to 325°
  2. Dredge brisket in flour and season with salt and pepper
  3. Heat a large skillet with canola oil over medium-high. Sear brisket 1 minute per side
  4. Place brisket into a baking pan that is coated with nonstick spray
  5. Place carrots, onions and leeks around the brisket in the pan
  6. Mix all other ingredients in a medium bowl (except for the gingersnap cookies) and pour over brisket and vegetables. Cover with tin foil and cook for 3 hours
  7. After the brisket has cooked for 3 hours, take it out of the oven and add crumbled gingersnap cookies into the liquid surrounding the brisket. Mix around so that the sauce gets thicker. Place back in the oven and cook for 1 hour, uncovered
  8. Remove from oven and let rest for 1 hour. Slice thinly serve or refrigerate overnight and reheat the next day