WebDirections. Sprinkle seasonings over meat and rub in lightly. Sear the meat in 500F degree oven for 10 minutes on each side. Combine liquids and vegetables, pour over meat, …
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WebBraise the meat in the Dutch oven in the oven for 2 1/2 hours (or in a slow cooker for 8 hours or the Instant Pot or pressure cooker for 90 minutes). Let cool, chill …
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Web* Put on grill preheated @300°f for Brisket (cook time will be roughly 30-40 mins per pound) -- point side to the vent and get cap up. * Spritz every 1.5 hours with apple cider vinegar …
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This Jewish beef brisket recipe is not difficult to make, but it does require several steps that take place on two consecutive days. The key to getting tender brisket is to first braise it at low heat for several hours. Season the meat with salt and pepper and sear it on the outside. Make a paste with the dried fruits and spices.
Browning the brisket deepens its flavor. Braising the brisket completely covered helps trap moisture. Thinly slicing the meat and then submerging it in the braising liquid helps to reinfuse it with juices. Chances are, brisket became a staple of the European Jewish holiday table because it was an affordable cut of beef.
Place the brisket, fat side up on top of the onions. Whisk together the water, apple cider vinegar and ketchup. Pour around the brisket.
This brisket is a perfect main dish for any Jewish holiday, including Passover, Rosh Hashana and Hanukkah. In general, brisket goes really well with potatoes, root vegetables or grains like barley, but you’ll want to be sure to use kosher ingredients (like kosher Worcestershire sauce) and avoid adding any dairy.