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Traditional Yiddish Brisket Recipe

User Rating 5 Star Rating (1 Review)

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Brisket is slow-cooked with garlic, carrots, parsnips, onions, potatoes and herbs in traditional Yiddish style. The long, slow cooking method insures a tender result.

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Ingredients:

  • 6 to 8 pounds beef brisket
  • 3 to 4 cloves of crushed garlic
  • 7 to 8 carrots, peeled and cubed
  • 3 to 4 parsnips, peeled and cubed
  • 2 to 3 onions, diced
  • 2 to 3 pounds potatoes, peeled (can be whole or cubed)
  • Whole peppercorns
  • 5 to 6 bay leaves
  • All the dill you can find (you can never have too much)
  • Salt and pepper for seasoning
  • Flour for dredging

Preparation:

Preheat the oven to 375 degrees F.

Rub the crushed garlic cloves into the roast, or cut slits and inset cloves of garlic directly into the meat. Combine salt and pepper and flour (I use a large plastic bag) and coat the brisket with this mixture.

Place the carrots, parsnips, onions, and potatoes in the bottom of a large Dutch oven (use the heavy enamel on cast iron one for even heat distribution). Add the peppercorns and the bay leaves. Place the brisket, fat side up, on top of the bed of vegetables. Place the dill on top of the brisket. Place in oven at 375 degrees F for about 15 minutes.

Add enough water to now cover some of the vegetables -- you want to create some steam to soften and moisten the meat, but not too much. Cover roaster. Reduce heat to 325 degrees F.

Roast for about 45 minutes per pound of brisket, or until the meat is done.

Yield: 8 servings

Recipe Source: Empire Kosher Meats
Reprinted with permission.

User Reviews

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 5 out of 5
Traditional Yiddish Brisket, Member ruhldm

I have now made this recipe three times and it seems to run out before everyone gets a chance to sample even a morsel of it. I have been asked for this recipe atleast 20 times now, so I know it is good. The last time I made it, if I didn't taste it to be sure all was OK, I wouldn't have gotten any of the brisket. The poor groom had requested it, and didn't even get a taste. Next time I guess I'll have to make atleast 2 briskets so everyone can have a taste.

29 out of 30 people found this helpful.

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