| Total: | 5 hr 10 min |
| Prep: | 10 min |
| Cook: | 5 hr |
| Yield: | about 8 main-course servings |
| Total: | 5 hr 10 min |
| Prep: | 10 min |
| Cook: | 5 hr |
| Yield: | about 8 main-course servings |
Ingredients
- Matzo meal for dredging
- One 7-pound piece beef brisket
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 large Spanish onion, sliced
- Kosher salt and freshly ground black pepper
- 4 cups cold water
- 1 tablespoon pickling spice
- 2 tablespoons whole-grain mustard
Instructions
- Preheat the oven to 300 degrees F.
- Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
- Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
- Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hours. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
- Transfer the brisket a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or de-greaser. Transfer the cooking liquid to a medium saucepan.
- Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1182 |
| Total Fat | 95 g |
| Saturated Fat | 37 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 71 g |
| Cholesterol | 377 mg |
| Sodium | 1279 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1182 |
| Total Fat | 95 g |
| Saturated Fat | 37 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 71 g |
| Cholesterol | 377 mg |
| Sodium | 1279 mg |
Reviews
This recipe includes butter and is not appropriate for the Passover holiday. Margerine should be substituted.