| Total: | 3 hr 20 min |
| Prep: | 10 min |
| Cook: | 3 hr 10 min |
| Yield: | 6 to 8 servings |
| Total: | 3 hr 20 min |
| Prep: | 10 min |
| Cook: | 3 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 pounds first-cut brisket
- 3 tablespoons kosher for Passover vegetable oil
- 3 pounds onions, sliced thin
- 5 cloves garlic, crushed
- 2 teaspoons peppercorns
- Salt
- Parsley
- White horseradish
Instructions
- Pat brisket with paper towels to dry. Heat oil in casserole. Season meat with salt and pepper. Brown meat on all sides; remove from casserole. Add onions to casserole and saute until golden. Return meat to casserole, and add garlic and peppercorns. Cover and simmer 3 hours, or place in a preheated 325 degree F oven for 3 hours.
- Season with salt and pepper, slice, and serve with its own juice. If a thicker sauce is desired, mix 1 tablespoon potato starch with 1 tablespoon water; add to sauce, stirring and heat through. Sprinkle with chopped parsley, Serve with white horseradish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 903 |
| Total Fat | 68 g |
| Saturated Fat | 26 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 53 g |
| Cholesterol | 266 mg |
| Sodium | 1084 mg |
| Serving Size | 1 of 8 servings |
| Calories | 903 |
| Total Fat | 68 g |
| Saturated Fat | 26 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 53 g |
| Cholesterol | 266 mg |
| Sodium | 1084 mg |
Reviews
I love this recipe. It’s the only way I do brisket now.