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Anna (Bubbie) Rosen and Lil Speyer's Passover Brisket Recipe
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Anna (Bubbie) Rosen and Lil Speyer's Passover Brisket

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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