Brisket

Total Time:
3 hr 20 min
Prep:
10 min
Cook:
3 hr 10 min

Yield:
6 to 8 servings

Ingredients
  • 5 pounds first-cut brisket
  • 3 tablespoons kosher for Passover vegetable oil
  • 3 pounds onions, sliced thin
  • 5 cloves garlic, crushed
  • 2 teaspoons peppercorns
  • Salt
  • Parsley
  • White horseradish
Directions

Pat brisket with paper towels to dry. Heat oil in casserole. Season meat with salt and pepper. Brown meat on all sides; remove from casserole. Add onions to casserole and saute until golden. Return meat to casserole, and add garlic and peppercorns. Cover and simmer 3 hours, or place in a preheated 325 degree F oven for 3 hours.

Season with salt and pepper, slice, and serve with its own juice. If a thicker sauce is desired, mix 1 tablespoon potato starch with 1 tablespoon water; add to sauce, stirring and heat through. Sprinkle with chopped parsley, Serve with white horseradish.


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