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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
3 Hours, 50 Minutes
Diets
Brisket is the cut of meat that’s most associated with anything Jewish related. Can you ever have enough brisket recipes? Here’s one that’s easy, flavorful, and sure to enhance your holiday table.
3 pounds (1.36 kilograms) first-cut brisket
3 cubes Gefen Frozen Ginger
1 tablespoon onion soup mix
Haddar Salt, to taste
20 cloves garlic, peeled and whole
1 bunch celery, chopped
2 large Spanish onions, diced and sautéed (see tip)
2 cups chicken stock, such as Manischewitz
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the brisket into a deep baking dish. Rub the ginger, onion soup mix, and salt onto the meat. Sprinkle the garlic cloves all around the pan. Place the chopped celery on top of the meat and spread the sautéed onions over it. Pour the chicken stock around the meat. Cover tightly and bake for three and a half hours.
Remove the meat from the pan. Cool and slice. To serve, arrange the sliced brisket on a plate and pour the veggies and sauce over the top.
Food and Prop Styling by Shiri Feldman.
Photography by Felicia Perretti.
Food Prep and Styling by Chef Suzie Gornish.
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