Jewish Grandma*s Best Beef Brisket
SUBMITTED BY: FRIENDLYFOOD
"My mother makes a GREAT beef brisket. She got the recipe after watching
a friend*s Jewish grandmother make it. It is perfect, delicious and
easily kosher for Passover. Enjoy! Great with mashed potatoes or potato
latkes (latkes with this meal are also kosher) or roasted vegetables
(with olive oil, salt and pepper - also kosher). Mazel Tav!"
Original recipe yield:
1 beef brisket
PREP TIME 20 MinCOOK TIME 4 Hrs READY IN 4 Hrs 20 Min
INGREDIENTS
1 tablespoon vegetable oil
1 (4 pound) beef brisket
ground black pepper to taste
2 onions, thickly sliced
2 cloves garlic, peeled and cut in half
salt and pepper to taste
DIRECTIONS
Heat the oil in a large deep skillet or pot over medium-high heat.
Season the brisket generously with black pepper. Place in the pan and
cook until the surface is a rich brown color, not burnt, but dark. Lift
the roast and scatter the onions in the pan. Place the uncooked side of
the roast down onto the onions. Repeat the browning process.
Add the garlic to the pan, and fill with enough water to almost cover
the roast. Bring to a simmer. Reduce heat to low and cover with a lid or
tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over
once halfway through. The roast should be fork tender.
Remove the brisket to a serving platter. Bring the broth in the pan to a
simmer, scraping the bottom to loosen any browned bits. Cook until
reduced to a thin gravy. Taste and season with salt and pepper if
needed.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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