Fork-Tender Brisket

5
(1)
  • Cooking and Prep: 3.5 h
  • Serves: 6
  • No Allergens

My mother has been making second-cut brisket with loads of onions for years. I firmly believe that with this and salad, I am good to go for a week. The most important components of this recipe are onions, salt, and a well-marbled brisket! The rest is just to add some additional layers of flavor to an already good thing. So if you have no patience for all the dehydrated spices below, you can really omit them.

Ingredients (12)

Spice Blend

Brisket

Sommelier Suggests

Start Cooking

Prepare the Brisket

  1. Combine ingredients for the spice blend in a small bowl. Season the brisket well with the spice blend, salt, and pepper.

  2. In a large Dutch oven or stock pot, heat oil. Add celery and about three-quarters of the onions. Lay the seasoned brisket on top of the celery and onions and cover with the remaining onions. Add the beet.

  3. Cook over low heat for three to four hours, turning the brisket periodically. (After cooking, the beet can be discarded or used in another recipe.)

  4. Alternatively, preheat oven to 275 to 300 degrees Fahrenheit (135 to 150 degrees Celsius), depending on your oven (a weak 275 degrees Fahrenheit should be brought up a few degrees). Add the celery, onions, seasoned brisket, and beet to a nine x 13-inch (20x30-centimeter) baking pan covered tightly with foil and bake four to five hours.

Note:

There is no liquid in this recipe. It is not a mistake!

Tip:

This dish can be made one to two weeks in advance and frozen in the gravy until you're ready to serve.



  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:31
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:39
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:19
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:23
    Replies:
    0
    0
  • sorelle

    The onions make a juice as it cooks. It was delicious!
    Posted by S.B. |2021-10-09 19:02:51
    Replies:
    0
    0
  • Rita Landa

    How do u warm up the sliced brisket with no gravy
    Posted by [email protected] |2021-09-27 09:58:56
    Replies:
    0
    0
  • becky la

    Posted by beckyl |2021-08-05 20:51:43
    Replies:
    0
    0
  • Nechama Koren

    no liquid is added at all? I see the wine listed but not used.
    Posted by Nechamak |2021-03-24 22:34:38
    Replies:
    Raquel Admin - Kosher.com Admin
    There is no liquid in the recipe :) the wine is just a pairing suggestion!
    Posted by raquel_kosher|March 25, 2021
    1
    1
 
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  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:39
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:31
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:23
    Replies:
    0
    0
  • Esther Knobel

    How much salt and pepper??
    Posted by Esther Knobel |2022-04-11 20:36:19
    Replies:
    0
    0
  • sorelle

    The onions make a juice as it cooks. It was delicious!
    Posted by S.B. |2021-10-09 19:02:51
    Replies:
    0
    0
  • Rita Landa

    How do u warm up the sliced brisket with no gravy
    Posted by [email protected] |2021-09-27 09:58:56
    Replies:
    0
    0
  • Nechama Koren

    no liquid is added at all? I see the wine listed but not used.
    Posted by Nechamak |2021-03-24 22:34:38
    Replies:
    Raquel Admin - Kosher.com Admin
    There is no liquid in the recipe :) the wine is just a pairing suggestion!
    Posted by raquel_kosher|March 25, 2021
    1
    1
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