Golda's Brisket
Yield
1 brisketPrep
30 minCook
3 hrsReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
beef brisket
single cut, cut into 2 pieces |
|
| 2 | large cans |
tomato juice
|
*
|
| 2 | pounds |
carrots
and |
|
| 24 | small |
new potatoes
scrubbed |
*
|
| 24 | small |
pearl onions
|
*
|
| 4 | cloves |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
beef brisket
single cut, cut into 2 pieces |
|
| 2 | large cans |
tomato juice
|
*
|
| 907.2 | g |
carrots
and |
|
| 24 | small |
new potatoes
scrubbed |
*
|
| 24 | small |
pearl onions
|
*
|
| 4 | cloves |
garlic
|
|
Directions
Usually I use both the top and bottom of my roasting pan cooking on top of the stove.
Brown the brisket in the roasting pans, on both sides, searing the meat.
When browned, lower flame and cook meat, covered with foil, for 1½ hours.
Slice meat into thin slices and return to the pans.
Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.
Cover and cook 1½ more hours or until vegetables are soft and ready to serve.
