Brisket is the perfect Rosh HaShana entree because it is best when prepared ahead of time and stored in the refrigerator for a day or two. It also freezes well.
Ingredients:
- first cut brisket
- peanut oil (a must)
- 4 large onions, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 can chicken stock (unsalted)
- 1 can beef stock (unsalted)
- freshly ground black pepper
Preparation:
1. Preferably in a large black iron fry pan, heat your peanut oil on medium.2. Add your brisket fat side down and brown it well. Then brown the other side.
3. Remove browned brisket to a dish that will hold it and also its juices.
4. Add a little more peanut oil on medium heat. Add sliced onions and minced garlic. When they are golden brown, add both the chicken and beef stocks.
5. Stir the onions, garlic, and stocks over medium-high heat until gently bubbling.
6. Remove all carefully to a large pan with a cover.
7. Place the brisket on top of the onion, garlic and stocks mixture in the large pan.
8. Add the bay leaf.
9. Cover the pan.
10. Place in a 350 degree oven for 1/2 hour.
11. Remove the bay leaf.
11. Return the brisket to the oven. Cook for 1 1/2 hour or until tender by testing with a pointed end of the sharp knife.
12. You can thicken the delicious gravy. You can also add new red potatoes.
13. Let sit for approximately 20 minutes before slicing across the grain.
14. Brisket goes very nicely with asparagus, beets, or coleslaw.
