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Oma's Brisket

Mains · Contributed by Oma Anna Glusman

"From Oma Anna Glusman, originally of Nashville. It's included in Judith Fellner's cookbook Jewish Tradition: A Year of Festivities and Foods -- and it's better the next day."

Ingredients

• 5-7 lb flat-cut beef brisket
• 1 Tbsp garlic powder
• 1 Tbsp kosher salt
• 2 tsp ground ginger
• 1 Tbsp black pepper
• 3 cloves garlic, minced
• 3 large onions, sliced
• 1 cup cooking sherry
• 1 cup ketchup
• 3 Tbsp brown sugar
• 1 Tbsp potato starch (or cornstarch, not for Passover)

Instructions

1. Heat the oven to 325F. Mix the garlic powder, salt, ginger, and pepper, and rub it over the brisket.
2. Dust the inside of a turkey-sized oven bag with the potato starch, set the brisket inside, and place the bag in a roasting pan.
3. Rub the minced garlic over the meat and scatter the onions around it. Whisk the sherry, ketchup, and brown sugar together and pour it over the brisket and onions.
4. Seal the bag, cut a few small vents in the top, and roast until fork-tender -- about 2.5 hours for a 5 lb brisket, up to 4 hours for a 7 lb one.
5. Lift out the brisket and strain the sauce into a container, keeping the cooked onions with the meat. Refrigerate the brisket and the strained sauce separately overnight, so the fat rises and solidifies.
6. The next day, skim off the solidified fat, slice the brisket against the grain, and reheat it slowly in the sauce with the onions before serving.