This Jewish beef brisket recipe produces a fork-tender piece of meat surrounded by braised vegetables.
In the old days, women cleaned their houses all day Friday in preparation for the Sabbath, which is from sundown on Friday to sundown on Saturday. They needed to cook something that didn't require a lot of watching and would reheat well the next day when no work, not even cooking, was allowed. Enter beef brisket -- a cut of meat suitable for a long, slow cook.
This recipe is from Marlene Rothenberg of Munster, Ind.
Check out this Brisket Recipe from food maven Joan Nathan which works equally well on beef brisket as it does on beef tongue.
And don't count out beef brisket for a special occasion other than Shabbos. Slowly cooked meats are the perfect choice for entertaining. While the protein of choice finishes its last hour or half hour of cooking and then rests for another 30 minutes or so, you can enjoy the company of your guests, and a cocktail if desired, while dinner bubbles away without the fear of burning.
If you plan it right, the side dishes can be prepared in advance and warmed or nuked in the microwave at the last minute. Remember to let your guests help. They really want to and it can be a godsend. If you're persnickety about how things look or are cooked and presented, save the table setting for butter-finger friends.
- 1 (5-pound) beef brisket (with some fat on top)
- Black pepper to taste
- Paprika to taste
- Garlic to taste (fresh, powdered)
- 1 package onion soup mix (dry)
- 1 package brown gravy mix (dry)
- 1 (46-ounce) vegetable juice
- 2 large onions (sliced)
- 6 medium potatoes (whole, peeled)
- 6 large carrots (cut into chunks)
- 6 ribs celery (cut into chunks)
Heat oven to 325 degrees. Lightly coat a large roasting pan with cooking spray. Season brisket with pepper, paprika and garlic. Place fat side up in the prepared pan.
In a large bowl or pitcher, combine soup and gravy mixes with vegetable juice and two vegetable juice cans of water, mixing well. Add to roasting pan, pouring over meat. Cover and cook 2 hours.
Add vegetables to pan, cover and roast 1 hour longer or until meat is fork tender. Let the meat cool completely. Slice against the grain and reheat in the pan juices.
Note: Cooking the meat days ahead allows it to sit in its juices for better flavor. For ease of slicing, freeze the brisket. When ready to serve, defrost a bit and slice. Reheat in reserved pan juices.