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,
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.
