Entrees > Jewish Recipes > Beef Brisket >
Beef Brisket
Typically eaten on Sabbath and holidays.
1 TBS vegetable oil
4 LBS beef brisket
Black pepper to taste (for meat rub)
2 onions, thickly sliced
2 cloves garlic, peeled & halved
Salt & pepper to taste (for gravy)
Heat vegetable oil over medium-high heat in a large skillet or cooking pot. Season brisket generously with black pepper; add to skillet and cook until rich brown in color. Lift brisket from skillet; scatter onions and place uncooked side of the brisket onto the onions. Repeat browning process. Add garlic to the skillet; cover with water. Bring to a simmer. Reduce heat to low; cover with a lid or tight-fitting aluminum foil. Simmer for about four hours, turning the roast halfway through cooking time. The roast should be fork tender. Remove brisket to a serving platter. Bring the broth in the skillet to a simmer, scraping the bottom to loosen browned bits. Cook and stir until liquid is reduced to thin gravy; season with salt and pepper to taste. Pour gravy over brisket on platter. Serve.
*Beef Brisket image (C) Josh Evnin (2007). Used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Jewish Cuisine
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