Recipe courtesy of Anita Jacobson
Brisket
- 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
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.
