Brisket

Name: Brisket
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H10M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 6 to 8 servings
Cuisine: jewish-cooking
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

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Total: 3 hr 20 min

Prep: 10 min
Cook: 3 hr 10 min

Yield: 6 to 8 servings

Total: 3 hr 20 min

Prep: 10 min
Cook: 3 hr 10 min

Yield: 6 to 8 servings

Ingredients

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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.