Bloom Family Brisket Recipe
- Sep 08, 2010
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A Jewish new Year mainstay recipe
Once more the calendar turns toward Fall, and for us members of the tribe the Jewish New Year is upon us. The event not only reminds one to make amends for the human failings of the past year but like so many Jewish holidays gives a great opportunity to eat a fine meal, and drink a little wine. The following recipe for Brisket can be used whenever the urge strikes for some comfort food and can be rolled out for any holiday (Jewish or not). Enjoy!
-David
Ingredients
1 tablespoon vegetable oil
1 (4 pound) beef brisket
2 onions, thickly sliced
2 cloves garlic, peeled and cut in half
salt and pepper to taste
Directions
Heat the oil in a large deep skillet or pot over medium-high heat.
Season the brisket generously with black pepper.
Place in the pan and cook until the surface is a rich brown color, not burnt, but dark.
Lift the roast and scatter the onions in the pan.
Place the uncooked side of the roast down onto the onions.
Repeat the browning process.
Add the 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 the 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.