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My husband’s grandmother, a”h, was a remarkable woman and the entire family looked forward to her cooking especially on the holidays. When I first got married, my husband taught me how to make brisket her way and we have stuck with the recipe ever since.
2 tablespoons red wine, such as Tuscanini
2 tablespoons Gefen Vinegar
2 tablespoons Glicks Soy Sauce (optional)
2 tablespoons oil
2 tablespoons Gefen Honey
garlic powder, to taste
salt, to taste
pepper, to taste
3.3 pounds (1 and 1/2 kilograms) brisket (#3 meat) or shoulder roast (#4 meat)
4 tablespoons oil
4 onions, sliced
6 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced
In a container large enough to hold the meat, combine marinade ingredients.
Add meat and baste fully with marinade. Marinate meat for at least six hours or overnight.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
For the brisket, heat oil in a frying pan and sear marinated meat on all sides.
Spread sliced onions on the bottom of a large roasting pan. Add meat and garlic.
Pour pan drippings over the meat, and cover meat with water.
Cover and cook for two to three hours or until a fork can be inserted and removed with ease.
Let cool completely or refrigerate overnight.
Slice meat against the grain, then return to pan to warm prior to serving.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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