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My review
Jewish Grandma's Best Beef Brisket
FRIENDLYFOOD
"My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!"
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Ingredients
4 h 20 m servings 327 calsOriginal recipe yields 10 servings (1 beef brisket)
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Directions
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- 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.
Nutrition Facts
Per Serving: 327 calories; 26.4 g fat; 2.3 g carbohydrates; 18.9 g protein; 75 mg cholesterol; 49 mg sodium. Full nutrition
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Read all reviews 3946 Ratings
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Most helpful positive review
9/20/2008
I am a first time cook of Beef Brisket, not to mention, that I don't often cook too much of anything else either, but I longed for the Beef Brisket Sandwich you get in a good Jewish Deli without...
Most helpful critical review
4/4/2008
Needs more -- vegetables, carrots, celery, onions -- for a rich pot liquor. Don't use water -- use a rich beef stock. For an excellent piece of meat, be certain to buy a FIRST-CUT BRISKET!!
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4/4/2008
Needs more -- vegetables, carrots, celery, onions -- for a rich pot liquor. Don't use water -- use a rich beef stock. For an excellent piece of meat, be certain to buy a FIRST-CUT BRISKET!!
9/20/2008
I am a first time cook of Beef Brisket, not to mention, that I don't often cook too much of anything else either, but I longed for the Beef Brisket Sandwich you get in a good Jewish Deli without...
7/20/2008
I made this recipe and added one more ingredient, it turned out fabulous!! The other ingredient I added, was a packet of onion soup mix. I did not add the beef broth, but added water as the reci...
3/18/2007
I'm not a fan of corned beef, which is how most people prepare beef brisket. I have used a similar recipe like this for years, the only differences are: I brown the roast completely before addin...
1/9/2007
This recipe saved my dinner. I had an extra large brisket, so I cut it in two and made this and Oh So Tender Brisket. The other turned out like jerky (my fault, I think the recipe has great po...
1/28/2007
My picky bf and son loved this. This was my first time to cook a brisket so I don't know what I did wrong. I followed the recipe exactly but the brisket did not come out fork tender as stated....
9/21/2008
This was my first time making brisket and it was awesome. It was so tender and flavorful and the gravy was so good. I can't wait to have it again. Thanks for posting.
10/22/2010
This is truly fabulous. I used Better th*n Boullion, kosher salt, and dried onion for my base in addition to the list here...Also added carrots (baby peeled), celery, and extra fresh garlic and ...