Kosher Pot Roast (Brisket)
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1whole brisket, 6 to 7 pounds
- 2tablespoons beef fat rendered from the brisket, or vegetable oil
- 2large onions, sliced very thin
- 1cup well-seasoned beef stock
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (14 servings)
612 calories; 49 grams fat; 19 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 38 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Place the brisket on a rack in a broiling pan and broil until the outside is browned on both sides.
- Step 3
Preheat oven to 350 degrees.
- Step 4
Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole and saute the onions. When the onions are brown, stir in the stock. Place the meat in the pan or casserole, cutting it in half if necessary. Cover the pan and place in the oven.
- Step 5
Bake the brisket for three to four hours, or until very tender. Allow to cool, then refrigerate overnight.
- Step 6
Remove congealed fat from the sauce and reheat the meat in the sauce. Season the sauce with salt and pepper. Slice and serve the meat in the sauce or with sauce on the side.
- Some of the cooked meat can be frozen for future use.
Private Notes
Comments
There's no broiler in my improv kitchen so I browned the brisket in a pan, sauteed four Roscoff onions instead of two, and added a bit of red wine to the braise just to tame a worry about the long cooking time. Before refrigerating the meat I separated the braise. That made it easier to skim the fat when I reheated it the next day. I put the meat and sauce together with a bit of water in aluminum foil and heated it through. The brisket sliced like butter and tasted like a bite of Manhattan.
Ask your butcher for the second cut, also known as the deckle. THAT is the true kosher style mama goshen brisket.
Made as per recipe. My brisket was only 4 lbs. adjusted the oven time. All my beefeaters loved it!
I used this recipe this year for Chanukah. It was outstanding. I highly recommend making it a day or 2 in advance and reheating until hot amd bubbly.
I used Beed Consomme instead of stock... it was delicious! Sliced thinly and served on toasted french bread with creamed horseradish and au jus for dipping. My teenagers were in heaven.
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