Brisket Tzimmes
Recipe By Gil Marks
- Cooking and Prep: 3.5 h
- Serves: 10
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No Allergens
Ingredients (14)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Brisket
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Preheat the oven to 350°F (175°C).
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Rub both sides of the meat with salt, pepper, and if desired, mustard.
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Spread half of the onions over bottom of a shallow roasting pan. Place the brisket, fat-side up, in the pan and top with the remaining onions. Add a quarter cup of water. Bake, uncovered and basting occasionally, until the meat and onions begin to brown (about one hour).
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Add the remaining water and remaining ingredients. (The liquid should never reach more than halfway up the side of the meat.) Cover, reduce the heat to 300°F or place over a low flame, and cook until the meat is fork-tender and the thickest part of the brisket registers about 175°F on a meat thermometer (two to three hours; allow about one hour of cooking time per pound).
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Cover the brisket loosely with foil and let stand 20 minutes before carving. Slice the brisket diagonally against grain into slices about an eighth of an inch thick.
Note:
Brisket may be prepared up to two days ahead and reheated.
