Kosher Pot Roast Brisket Recipes

JEWISH GRANDMA'S BEST BEEF BRISKET

Jewish Grandma's Best Beef Brisket image

My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!

Provided by FRIENDLYFOOD

Categories Main Dish Recipes Roast Recipes

Time 4h20m

Yield 10

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 (4 pound) beef brisket
ground black pepper to taste
2 onions, thickly sliced
2 cloves garlic, peeled and cut in half
salt and pepper to taste

Steps:

Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g

KOSHER POT ROAST (BRISKET)

Kosher Pot Roast (Brisket) image

It takes a holiday like Hanukkah, a time when the past is remembered and savored, to give brisket its due. Served with latkes, it is a traditional menu for the eight-day celebration.

Provided by Florence Fabricant

Categories dinner, main course

Time 4h

Yield 12 - 15 servings

Number Of Ingredients 5

Ingredients

1 whole brisket, 6 to 7 pounds
2 tablespoons beef fat rendered from the brisket, or vegetable oil
2 large onions, sliced very thin
1 cup well-seasoned beef stock
Salt and freshly ground black pepper to taste

Steps:

Preheat broiler.
Place the brisket on a rack in a broiling pan and broil until the outside is browned on both sides.
Preheat oven to 350 degrees.
Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole and saute the onions. When the onions are brown, stir in the stock. Place the meat in the pan or casserole, cutting it in half if necessary. Cover the pan and place in the oven.
Bake the brisket for three to four hours, or until very tender. Allow to cool, then refrigerate overnight.
Remove congealed fat from the sauce and reheat the meat in the sauce. Season the sauce with salt and pepper. Slice and serve the meat in the sauce or with sauce on the side.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 49 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 19 grams, Sodium 586 milligrams, Sugar 1 gram, TransFat 0 grams

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