Torah.org Home Subscribe Services Support Us
  Passover
Print Version

Email this article to a friend

Brisket

Source: "Jewish Cooking in America" - by Joan Nathan


2 tsp - Salt
Freshly ground pepper to taste
1 5-lb - Brisket of beef, shoulder roast of beef, chuck roast, or end of steak
1 - Garlic clove peeled
2 Tbs. - Vegetable oil
3 - Onions, peeled and diced
1-10 ounce can - Tomatoes
2 cups - Red wine
2 stalks - Celery with leaves, chopped
1 - Bay leaf
1 sprig - Fresh thyme
1 sprig - Fresh rosemary
1/4 cup - Chopped parsley
6 to 8 - carrots, peeled and sliced on the diagonal

1. Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

2. Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices.

3. Add the parsley and carrots and bake, uncovered, for about 30 minutes more or until carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender."

4. This dish is best prepared in advanced and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain—that is, the muscle lines of the brisket—and with a sharp knife, cut across the grain.

5. When ready to serve, reheat the gravy.

6. Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.


           

View the Jewish calendar for this year: 5775

Learn about the Counting of the Omer


 
Sell Chometz Online


ARTICLES ON PESACH:

View Complete List

A Potential Lesson
Rabbi Yehudah Prero - 5760

How Do We Approach This Child?
Rabbi Label Lam - 5764

Why On This Night Do We Dip Twice?
Rabbi Pinchas Avruch - 5765

Frumster - Orthodox Jewish Dating

Why Next Year in Jerusalem?
Rabbi Yehudah Prero - 5759

Giving Thanks for Doors Opened
Rabbi Yehudah Prero - 5761

Actions Speak Louder Than Words
Rabbi Yehudah Prero - 5756

ArtScroll

Ha Lachma Anya
Rabbi Yochanan Zweig - 5770

The Passover Order
Rabbi Pinchas Winston - 5774

Sea the Miracle
Rabbi Raymond Beyda - 5764

> Something Great and Awesome
Rabbi Label Lam - 5771

Kid Tips
Rabbi Yehudah Prero - 5755

Who Knows One?
Rabbi Yehudah Prero - 5758

Looking for a Chavrusah?

Service Call
Rabbi Yochanan Zweig - 5773

Break Free!
Rabbi Yaakov Menken - 5764

The Meaning of Freedom
Rabbi Yaakov Menken - 5760

In Lamb
Rabbi Yochanan Zweig - 5772



Project Genesis

Torah.org Home


Torah Portion

Jewish Law

Ethics

Texts

Learn the Basics

Seasons

Features

TORAHAUDIO

Ask The Rabbi

Knowledge Base




Help

About Us

Contact Us



Free Book on Geulah!




Torah.org Home
Torah.org HomeCapalon.com Copyright Information