Main courses

Old Fashioned Brisket

white platter of pot roast surrounded by potatoes and carrots and garnished with thyme

Every once in a while, I get a hankering for the food of my childhood. Every Friday night growing up, we had brisket with potatoes and carrots. It was full of flavor, savory, and filling. Here’s how she did it:

Slice a clove of garlic thin, make slits in the brisket with a sharp nice, insert a garlic slice and a whole black peppercorn into each slit. Place the brisket atop a bed of sliced onion and a couple of bay leaves in a large roasting pan. Sprinkle the brisket with paprika. Bake at 375°F, uncovered, for 45 minutes. Add enough water to come up about an inch high in the pan, cover brisket tightly, and cook for three hours, basting occasionally.

You can add halved or quartered potatoes and carrots, cut lengthwise and then into 3″ lengths, the last hour of cooking. Sprinkle the potatoes with more paprika. They come out amazing.

To serve, slice thin, removing peppercorns so no one gets a nasty surprise. This gets better and better as you reheat the leftovers. Also makes great cold sandwiches on challah with ketchup! (Yum)

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