Laura's Shabbat Braised Brisket of Beef

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READY IN: 33mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Wipe the brisket with damp paper toweling.
  • Combine flour, salt and pepper and dredge the meat in the seasoned flour.
  • Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
  • Brown the meat, starting fat side down, on both sides to seal in the juices.
  • Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
  • Bring to a slow boil, basting the meat until the ingredients are blended.
  • Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
  • Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
  • Adjust the seasonings.
  • Let meat stand for 1/2 an hour at room temperature before slicing against the grain.
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