Brisket is a standard Jewish European and America dish. Everyone has their favorite recipe.
Some are complicated and involve cola and dried fruit.
I am a purist. Salt, pepper, onions and meat and if I want to get fancy, I add a clove of garlic.
BT's Very Ashkenazi Brisket
Ingredients:
Preheat oven to 350 F. (170 C.)
Brisket (4-4.5 pounds - 2 kilos) in one piece with a thick slab on fat on one side
6 medium white onions
1-2 cloves of garlic (extravagant)
4 tablespoons (60 grams) kosher salt
Lots of black pepper
Directions:
Wash brisket thoroughly
Remove as much silverskin as possible
Trim excess fat but keep a 1/2 thick (1.5 cm) slab on one side of the meat
Place brisket in the sink and sprinkle 1/4 of the salt on the fat and let sit 15 minutes
Wash off salt and place brisket fat side up in heavy gauge cocotte
Peel and cut onions (and garlic if using)
Place onions and garlic on top of fat
Sprinkle remaining salt on top of onions
Liberally cover the whole thing in black pepper
Cover cocotte with a lid and place in the oven
Roast for approximately 3 hours
Note: Check meat after two hours. It should look pale and there will be a lot of liquid from the onions. If there is very little liquid, add a cup (128 ml) of water so that the meat does not dry out. Keep the brisket in the oven until it is very brown and tender and most of the liquid has evaporated.
Enjoy! !בתיאבון
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