Add to my passover recipe box
Serves 10
My cousin Esther’s friend Stephanie Pierson wrote a book this year called, “The Brisket Book”, yes an entire cookbook about brisket. It’s a lot of fun with anecdotes and stores and every type of brisket recipe you can imagine. GKC tried Stephanie’s “taste great, feel good, classic brisket” and we vote thumbs up. Try the brisket and get her book at Amazon.com
2 teaspoons salt
Freshly ground black pepper
1 (5 pound) brisket of beef, or shoulder roast
1 clove garlic, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
1 (10 ounce) can tomatoes
2 cups red wine
2 stalks celery with the leaves, chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
¼ cup chopped parsley, or 3 tablespoons dried
8 carrots, peeled and sliced on the diagonal
Preheat oven to 325 degrees. Sprinkle salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and place it, fat side up, on top of the onions in a large baking dish. Cover with tomatoes, red wine celery, bay leaf, thyme and rosemary.
Cover and bake in oven for 3 hours, basting with pan juices often.
Add carrots and parsley and bake uncovered 30 minutes more or until carrots are tender.
This is best prepared a day or two in advance. Skim fat, slice cold and rewarm in the pan juices.
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