Grandma's Passover Brisket
Introduction
Based on my grandma's brisket recipe. The nutritional info is for a 4 oz serving of brisket,1 med potato and 1/2 a carrot and sauce.
Ingredients
4 lb kosher brisket
4 large carrots
3 med onions
3 stalks celery
32 oz tomato puree or tomato sauce
16 medium potatoes
4 large carrots (yes - we need carrots twice)
salt + pepper
4 large carrots
3 med onions
3 stalks celery
32 oz tomato puree or tomato sauce
16 medium potatoes
4 large carrots (yes - we need carrots twice)
salt + pepper
Directions
Peel 4 large carrots, 3 medium onions, and garlic. Chop 4 carrots, onions, celery, and garlic in the food processor until you have a fine dice (or chunky puree). Layer on the bottom of a covered roaster.
Trim brisket, rinse, pat dry. Season with pepper. Lay 300 oven for about 2 hours. Turn meat approximately once an hour.
Approximately 1 hour before you think the meat will be tender, turn oven up to 350. Add tomato puree (or sauce), quartered potatoes and another 4 carrots cut into 1/8ths. Cook until potatoes are ready and meat is ready.
Also good if you make up to the point of adding tomato the day before, then chill and remove fat
Serving Size: approx 16
Trim brisket, rinse, pat dry. Season with pepper. Lay 300 oven for about 2 hours. Turn meat approximately once an hour.
Approximately 1 hour before you think the meat will be tender, turn oven up to 350. Add tomato puree (or sauce), quartered potatoes and another 4 carrots cut into 1/8ths. Cook until potatoes are ready and meat is ready.
Also good if you make up to the point of adding tomato the day before, then chill and remove fat
Serving Size: approx 16
Number of Servings: 16
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