Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Beef Brisket
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- Total: 5 hr 10 min
- Prep: 10 min
- Cook: 5 hr
- Yield: about 8 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1182
- Total Fat
- 95 g
- Saturated Fat
- 37 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 71 g
- Cholesterol
- 377 mg
- Sodium
- 1279 mg
- Total: 5 hr 10 min
- Prep: 10 min
- Cook: 5 hr
- Yield: about 8 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1182
- Total Fat
- 95 g
- Saturated Fat
- 37 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 71 g
- Cholesterol
- 377 mg
- Sodium
- 1279 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F.
- Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
- Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
- Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
- Transfer the brisket a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser. Transfer the cooking liquid to a medium saucepan.
- Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.
Cook’s Note
Don't be surprised if the brisket shrinks considerably during cooking.
