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