In the old days, women cleaned their houses all day Friday in preparation for the Sabbath, which is from sundown on Friday to sundown on Saturday. They needed to cook something that didn't require a lot of watching and would reheat well the next day when no work, not even cooking, was allowed. Enter beef brisket -- a cut of meat suitable for a long, slow cook.
This recipe is from Marlene Rothenberg of Munster, Ind. Here's How I Learned to Cook Jewish Food.
Makes 6 to 8 servings Jewish Beef Brisket
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
- 1 (5-pound) beef brisket with some fat on top
- Black pepper
- Fresh or powdered garlic
- 1 package dry onion soup mix
- 1 package dry brown gravy mix
- 1 (46-ounce) vegetable juice
- 2 large onions, sliced
- 6 whole medium potatoes, peeled
- 6 large carrots, cut into chunks
- 6 ribs celery, cut into chunks
- Heat oven to 325 degrees. Lightly coat a large roasting pan with cooking spray. Season brisket with pepper, paprika and garlic. Place fat side up in the prepared pan.
- In a large bowl or pitcher, combine soup and gravy mixes with vegetable juice and two vegetable juice cans of water, mixing well. Add to roasting pan, pouring over meat. Cover and cook 2 hours.
- Add vegetables to pan, cover and roast 1 hour longer or until meat is fork tender. Let the meat cool completely. Slice against the grain and reheat in the pan juices.
- Note: Cooking the meat days ahead allows it to sit in its juices for better flavor. For ease of slicing, freeze the brisket. When ready to serve, defrost a bit and slice. Reheat in reserved pan juices.