This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices! Grain free, this recipe is perfect for your Passover seder.
- Cooking and Prep: 4 h 25 m
- Serves: 4
Make the Brisket
Heat a large stockpot over medium-high heat and add the avocado oil.
Rub the salt and pepper into the brisket and place in the pot. Cook for about seven minutes on each side.
Add the onion, carrots, garlic and broth to the pot. Bring to a low simmer and cover. Cook for four hours or until tender. Remove the brisket and allow to rest for 10 minutes.
Slice it and serve with cooked veggies and any desired greens.
Bubbe’s tip: Us bubbes were born for brisket. It is the very meat to our potatoes. Try not to futz around with this one too much, just trust the bubbe method!
Reprinted with permission from The New Yiddish Kitchen (Page Street Publishing).
Replies:I would recommend searing it first for seven minutes on each side as the instructions say. Then you could cook the rest of it in the oven.