Traditional Yiddish Brisket
Source of Recipe
Empire Chicken
List of Ingredients
Preheat oven to 375F.
6 - 8 lb. beef brisket
3-4 cloves of crushed garlic
7-8 carrots, peeled and cubed
3-4 parsnips, peeled and cubed
2-3 onions, diced
2-3 lb. potatoes, peeled (can be whole or cubed)
whole peppercorns
5-6 bay leaves
all the dill you can find (you can never have too much)
Salt and pepper for seasoning
Flour for dredging Recipe
Rub the crushed garlic cloves into the roast, or cut slits and inset cloves of garlic directly into the meat.
Combine salt and pepper and flour (I use a large plastic bag) and coat the brisket with this mixture.
Place all of the vegetables in the bottom of a large Dutch oven (I use the heavy enamel on cast iron one for even heat distribution---yes it is orange) .
Add the peppercorns and the bay leaves.
Place the brisket, fat side up, on top of the bed of vegetables.
Place the dill on top of the brisket.
Place in oven at 375F for about 15 minutes.
Add enough water to now cover some of the vegetables--you want to create some steam to soften and moisten the meat, but not too much!
Cover roaster.
Reduce heat to 325F.
Roast for about 45 minutes per pound of brisket, or until the meat is done!
Do not let Uncle Leibel sample until it is put on the table--or you won't have anything to put on the table!
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