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    Friday Night Brisket


    Source of Recipe


    The Jewish Holiday Kitchen by Joan Nathan

    List of Ingredients





    4 pounds brisket
    6 cloves garlic
    salt and pepper to taste
    2 tablespoons oil
    paprika to taste
    2 large onions, chopped
    6 carrots, chopped
    4 stalks celery with leaves,chopped
    1 cup water, tomato juice or tomato sauce
    1 envelope dried onion soup mix

    Recipe



    Preheat oven to 325ºF. Rinse the meat with water. Pat it dry. Rub the meat on all sides with crushed garlic and then sprinkle with salt, pepper and paprika. Heat the oil in a heavy-bottomed casserole and brown the meat on all sides. Add the onion, carrots, and celery. Cover with water, tomato juice, or tomato sauce and sprinkle with dried onion soup. Cover and bake in the oven 3 hours. Before serving, remove cover and brown 1/2 hour more. Makes 6 to 8 servings Tip: This dish is best prepared a day in advance so the fat is easily skimmed off before the brisket is reheated.

 

 

 

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