Jewish Gran's Best Beef Brisket

    (47)
    4 hours 20 min

    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).


    52 people made this

    Ingredients
    Serves: 10 

    • 1 tablespoon vegetable oil
    • 1 (1.8kg) boned, rolled beef brisket
    • ground black pepper to taste
    • 2 onions, thickly sliced
    • 2 cloves garlic, peeled and cut in half
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Heat the oil in a large deep frying pan 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 colour, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the brisket down onto the onions. Repeat the browning process.
    2. 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 aluminium foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
    3. Remove the brisket to a serving platter. Bring the juices in the pan to a simmer, scraping the bottom to loosen any bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (40)

    0

    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

    by
    155

    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)

    by
    133

    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)

    Write a review

    Click on stars to rate
    See all 3 collections