This is the best brisket Its delicious and easily kosher for Passover I got this recipe after watching a friends Jewish grandmother make it Mazel Tov
Prep Time
4 hrs 20 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color
not burnt
but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
Add garlic to the pan
and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours
turning the roast over once halfway through. The roast should be fork tender.
Remove the brisket to a serving platter. Bring broth in the pan to a simmer
scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
This brisket is great with potato latkes or roasted vegetables cooked with olive oil to keep them kosher.
