Anna (Bubbie) Rosen and Lil Speyer's Passover Brisket
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Anna (Bubbie) Rosen and Lil Speyer's Passover
Recipe provided by Roberta Waldbaum. This can be made the day before
and reheated for serving. Makes 8-10 servings.
1 large onion, chopped
3 stalks celery, chopped
3 medium carrots, chopped
1 15-ounce can stewed tomatoes
6 pound brisket
3 cloves garlic, sliced
1 cup water
Kosher unsalted beef broth
Fresh ground black pepper
Preheat oven to 300.
Combine onion, celery, carrots and tomatoes.
Make small slits in the brisket and insert garlic slivers. Rub
brisket with the vegetable-tomato mixture and place fat side up in a
roasting pan with about one cup of water.
Cover and roast for 3-4 hours, basting and adding beef broth as
necessary. When cool, remove fat and season with pepper. Slice thin
and serve with pan juices.
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