Miriam’s Melt-in-Your-Mouth Rosh Hashanah Brisket. Cut the onions in rounds, and put them on the bottom of a baking dish. Mix the paprika, garlic powder, chives and salt in a small bowl. Pat the spice rub all over both sides of the meat, until it can hold no more. Now put the brisket on top of the onions and into the oven at 400° F for 1 hour,...
Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat. Heat the avocado oil over medium high heat in a Dutch oven.
Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking. Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.