Torah.org Home Subscribe Services Support Us
  Elul-Rosh Hashana
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

In a large mixing bowl stir together the yeast, water, and pinch of sugar. Let stand five minutes to allow yeast to swell and dissolve.

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.


 


ARTICLES ON MIKETZ AND CHANUKAH:

View Complete List

“So you Think You’re The Man, Alexander?” (Insights for Chanukah)
Jon Erlbaum - 0

Outstanding Credit Wine
Rabbi Eliyahu Hoffmann - 5761

Tightening the Hellenistic Screws: A History of Chanukah, Part I
Rabbi Naphtali Hoff - 5774

> Who Is the Real Mother?
Rabbi Naftali Reich - 5770

Festival of The Reflecting Lights
Rabbi Naftali Reich - 5773

We Should Not Assume What Happens Is Necessarily 'Bad'
Rabbi Yissocher Frand - 5766

Frumster - Orthodox Jewish Dating

Mitzvah Lamp
Rabbi Osher Chaim Levene - 5766

How Yosef Got His Job
Rabbi Yissocher Frand - 5774

Into the Hands of the Few
Rabbi Yissocher Frand - 5763

Looking for a Chavrusah?

A Celebration of Spiritual Victory
Rabbi Yaakov Menken - 5764

Help From Heaven - To Forget
Rabbi Yissocher Frand - 5760

Behind the Gray Blur
Rabbi Naftali Reich - 5768

ArtScroll

Analyzing The Imagery of A Familiar Chanukah Poem
Rabbi Yissocher Frand - 5765

Light Over Darkness
Rabbi Naphtali Hoff - 5768

Straightening Out The Cause And The Effect
Rabbi Yissocher Frand - 5773

Chanukah: Lights, Camera, Action!
Rabbi Osher Chaim Levene - 5768



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