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Recipe courtesy of Anita Jacobson

Show: Cooking Live

Episode: April Appetites: Passover Show

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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.

My Private Notes

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