This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Crush garlic cloves with salt and rub onto both sides of the meat. Season meat with 1 1/2 teaspoons salt and pepper.
- Spread onions, carrots, and celery over the bottom of a roasting pan just large enough to hold the meat; top with 2 bay leaves. Place meat on top of vegetables and bay leaves and top with remaining 2 bay leaves. Cover pan with parchment-paper-lined aluminum foil and transfer to oven. Bake until meat is fork tender, 3 to 4 hours.
- Remove meat from oven and let stand 30 to 45 minutes. Cut the top fatty layer (known as the second cut) from the leaner bottom layer (known as the first cut); trim off and discard the layer of fat between them. Slice both cuts across the grain.
- Tip the roasting pan slightly; skim off some of the fat and discard. Serve vegetables and their juices immediately with meat. To make a thicker sauce, puree vegetables and their juices slightly before serving.
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Park Jimin
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The brisket is always so tender and juicy, and the sauce is delicious.
Manik Bala
[email protected]This was a great recipe! The brisket was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Cora Lambrick
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The brisket was very tender and the sauce was delicious.
Idreesali Umar
[email protected]This recipe was easy to follow and the brisket turned out great! The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Ayden Fitten
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The brisket is always so tender and juicy, and the sauce is delicious.
Anisha Duplessis
[email protected]This was a great recipe! The brisket was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Mahlane Rannius
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The brisket was very tender and the sauce was delicious.
Neffisanurye Neffisa
[email protected]This recipe was easy to follow and the brisket turned out great! The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Fatbag Bag
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The brisket is always so tender and juicy, and the sauce is delicious.
Faijur Rhoman
[email protected]This was a great recipe! The brisket was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Jadon Mccoy
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The brisket was very tender and the sauce was delicious.
Hamza Hashmi
[email protected]This recipe is a keeper! The meat was fall-apart tender and the sauce was amazing. I will definitely be making this again.
sam adams
[email protected]I love this recipe! The brisket is always so tender and flavorful. I usually serve it with mashed potatoes and gravy.
Kwatampora Joab
[email protected]This was my first time making pot roast and it was a success! The meat was tender and juicy, and the vegetables were perfectly cooked. I will definitely be making this again.
Ink_ Addict_ke
[email protected]I've made this recipe several times and it always turns out great. The brisket is always so tender and the sauce is delicious. My family loves it!
J LN
[email protected]This pot roast was fall-apart tender and incredibly flavorful! The sauce was rich and savory, and the vegetables were perfectly cooked. I served it over mashed potatoes, and it was a hit with my family.