Sign in
| Not a member? Join | Search ChefsLine
Sign in
| Not a member? Join | Search ChefsLine
| Chef: Paulette Lovitz | |
| Food Mood: Meats | |
| Cuisine: Jewish | |
Description |
|
| This version of brisket is a typical Russian-Jewish recipe because it is loaded with garlic. This dish has had many transformations but still taste mostly of garlic and onions. Its still the Friday night special! | |
Servings: 4-6 with leftovers |
|
Ingredients |
|
| 1 four pound brisket (with fat cap) 6 cloves garlic salt and pepper to taste paprika to taste 2 Tbsp vegetable oil 2 large onions 6 carrots, chopped 4-5 stalks celery with leaves, chopped 1 cup of tomato sauce 1 envelope dried onion soup mix |
|
Method |
|
| 1 Preheat over to 325. 2 Rub meat on all sides with crushed garlic and then sprinkle with salt, pepper, and paprika. 3 Heat the oil in a heavy bottomed casserole and brown the meat on all sides. 4 Add onions, carrots, and celery. Cover with the tomato sauce and sprinkle with the onion soup mix. 5 Cover and bake in the oven for about an hour per pound or until the meat is fork tender - not falling apart. 6 Remove meat and wrap with foil and cool. 7 When meat is cooled, then using a very sharp carving knife, begin by taking off the cap of fat on the top middle of the meat. 8 Then find the grain of the meat and begin carving across the grain. Slices should be about 1/4 inch thick. 9 Take mixture left in pan and puree in the food processor and heat until warm. 10 Serve sauce over meat and the rest can be served on the side. |
|
