About this recipe: 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).
After initial browning of the beef and onions I cooked the whole lot in the slow cooker for 4 hours on high. The gravy was a little to strong of onion so I served with fresh gravy. - 26 Mar 2016
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!! - 04 Apr 2008 (Review from Allrecipes US | Canada)
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 going all the way to New York The Brisket turned out great; the flavor was exactly what I was aiming for. I thought that I had drown the brisket, as some of the other's did, the pot size is very important in proportion to the size of the piece of brisket, but as the recipe directed, ‘after removing the Brisket from the pot’, I simmered the broth with the Pot Lid ajar, until it reduced (about 1hr) to a fine delectably tasty gravy. Yes this recipe will be well used and some of the hints in the other reviews as well, But, let us not forget this was and is the only recipe that I found that met my requirements for a Delicious mouth-watering Brisket of Beef sandwich. My Gratitude and Appreciation to you FriendlyFood for submitting and sharing your Mothers Recipe. Note: This was the first time since my Mother passed that I used her old seasoned & blackened (Dutch oven), I think that’s what it’s called? Anyway it brought back many fond memories of her in the kitchen cooking her favorite recipes such as pot roast or turkey & giblet gravy. Thanks & Regards RECIPE NOTES: • Be careful with the pepper (Don't over season, you can't change after it is cooked and too much pepper will make the Brisket inedible. If your not sure(try dusting off excess pepper before cooking) • Be sure to N - 20 Sep 2008 (Review from Allrecipes US | Canada)