WARNING: this post contains photos of raw meat – sorta makes me gag. also, the recipe for brisket is a 3 day affair. really. i’ve done it in a day before and more than once, just overnight. it is not the same. prepare in advance for the time required. brisket, like true love, requires commitment.
- 5-6lbs brisket, first cut (you most likely need to go to a butcher to get brisket. unless you have a local stew leonards. just go to the butcher. it’s fine)
- kosher salt, cracked black pepper, paprika
- 6 red or new potatoes, cut into pieces
- beef broth or water (use beef broth)
- 4-5 garlic cloves, chopped and crushed
- 2 medium onions sliced (not part of nani’s original recipe – i think this is the 2007 part)
- 6-8 carrots, peeled and cut in 2-inch chunks
rub the seasonings on the brisket
refrigerate overnight in a zip-lock bag. it’s a fun challenge trying to squeeze a 5-6lb brisket into a zip-lock bag…good luck. apparently, the proper place to store you brisket, is next to your SKINNY GIRL
the very next day, pre-heat the oven to 350 and brown the brisket in a heavy bottom roasting pan or dutch oven. it should be noted that when i called my mom to ask her if i needed to brown both sides of the brisket, her response was to ask if i was browning the brisket on top of the stove or in the oven. this is a recipe that she gave me. we always brown the brisket on the stove-top. but still, the questions. she also wanted to know how long i planned to cook the brisket. i’m following HER recipe!
season carrots and potatoes with a little oil (not in the list of ingredients, MOM), salt and pepper. add onions, carrots and potatoes to brisket.** cook in oven for one hour, un-covered.
remove carrots and potatoes; add enough beef broth or water to come half-way up the sides of the brisket. cover the pan with aluminum, or the lid of your dutch oven and cook for another 1 1/2 hours or until fork-tender***
remove the meat from the pan, cook completely and refrigerate over night
slice the cold brisket and place in pyrex pan with gravy. cover and heat at 350 for 1/2 hour
potatoes and carrots can be reheated in a second pyrex dish while the brisket is reating****
serve and slice
omg, it was so good and juicy and tender and…JEWISH!
enjoying her first of what is sure to be many brisket filled holiday meals
*i have no idea what the 2007 is all about – maybe this is the 2007 version of the recipe? but now that it is 2011 and i’m still following the same recipe, it seems silly to call it brisket 2007. hmmmm…
**please note, your veggies will cook much better if they are not ON TOP of your brisket. my dutch oven was not quite big enough. brisket is a learning process
***i cooked my brisket for another 2+ hours, adding more beef broth at about the 1 1/2 hour mark
****the veggies will need approximately 3 times as long to cook as the brisket, just saying