Recipe by Oolala
From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too.
Top Review by Ilysse
Everyone loved this at our seder last night. Lots of picky eaters and even my day who claims to hate brisket went back for seconds. I forgot to get apple cider so I used apple juice that I had on hand. No rosemary because DH doesn't like it. I also didn't bother browning it or cooking the onions b4 hand. I'm not good at following directions LOL. I just put the onion and garlic in the roasting pan with the thyme and then placed the brisket on top (I used a 5 pound one) I rubbed the molassas over the brisket and poured over enough apple juice to almost cover the meat. I put it in the oven and after 1.5 hours I flipped the meat and gave it a stir. I had LOTS of gravy but its wonderful. We hardly had any meat leftover and my daugher ate it for lunch. When I went to toss the gravy both my kids told me not to. They want to keep it for the rest of the left over mashed potatoes for lunch 2morrow. I am sure I'll make this again, and my mom even asked for the recipe. Thanks for posting.
- 2 tablespoons vegetable oil
- 1 (6 lb) beef brisket, whole, outer fat trimmed
- 3 large onions, halved lenghtwise, thinly sliced into half moons
- 3 cups apple cider, as needed
- 1⁄2 cup molasses, unsulfured
- 6 garlic cloves, thinly sliced
- 1 1⁄2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
- 1 1⁄2 teaspoons dried thyme or 1 tablespoon fresh thyme
- kosher salt
- fresh ground black pepper
Directions See How It's Made
- Position rack in the center of the oven and heat to 325 dgrees F.
- heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
- Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
- Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
- Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
- Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.