posted by Joy 04-27-99 11:48 PM
* Exported from MasterCook *
Brisket
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Jewish Main Course
Amount Measure Ingredient -- Preparation Method
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2 teaspoons salt
pepper -- freshly ground
1 fresh brisket -- 5 lb
1 clove garlic
2 tablespoons vegetable oil
3 onion -- peeled and diced
1 (10 3/4 ounce) tomato
2 cups red wine
2 stalks celery -- with leaves, chopped
1 bay leaf
1 sprig thyme
1/4 cup parsley -- chopped
8 carrot -- peeled and sliced
Sprinkle salt and pepper over brisket and rub with garlic. Sear brisket in oil and then place, fat side up, on top of onions in large kettle. cover with tomatoes, red wine, celery, bay leaf, and thyme.
Cover and bake in 325 oven for 3 hours, basting often with pan juices.
Add parsley and carrots and bake, uncovered, for 30 minutes more, or until carrots are cooked.
Slice thin and serve with gravy.
posted by Joy 08-12-102 8:10 AM
* Exported from MasterCook *
Brisket 2
Recipe By : Barefoot Contessa
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 pounds brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic
2 teaspoons oregano
1 pound carrot -- cut into 2" chunks
8 stalks celery -- cut into 2" chunks
6 onion -- sliced
6 bay leaf
2 (28 oz) cans tomato juice
Combine salt, pepper, garlic and oregano. Rub it on brisket. Put brisket in large pan. Pile on carrots, celery, onions and bay leaves. Put on tomato juice about 3/4 way up meat and vegetables. Cover with saran and then tin foil. Cook 350 degrees for 3 1/2 hours or until tender. Remove meat. Cook vegetables and sauce on medium heat on burner until sauce is thickened.