Recipe courtesy of Anita Jacobson


  • Total: 3 hr 8 min
  • Prep: 8 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
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5 pounds first-cut brisket

3 tablespoons oil

3 pounds onions, sliced thin

5 cloves garlic, crushed

2 teaspoons peppercorns



White horseradish


  1. 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 oven for 3 hours.
  2. 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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