B'nai Emet -> Departments -> Women's League -> Recipes -> General

Favorite Brisket

• 5-6 lb. brisket
• 3 large onions, cut into 1/2 -in. slices
• 3 large pieces of garlic, crushed
• 1/2 cup ketchup
• 3/4 tbsp. salt
• 1 cup water
• 3/4 tsp. black pepper

Preheat oven to 375°F. In a large Dutch oven, large enough to hold brisket, put 1 tbsp. oil, cover bottom of the pan with the onions and add water. Place brisket on the onions. Mix ketchup, crushed garlic, salt and pepper. Cover brisket generously.

Place pan in oven and bake for 3 hours. Check to see if tender. If not, bake additional 1/2 hour or until tender.
 

[ Up ] [ Blintz Loaf ] [ Cranberry Rugelach ] [ Chatzilim (Eggplant) ] [ Noodle Souffle ] [ Brisket with Portobello Mushrooms and Dried Cranberries ] [ Carrot and Pineapple Tzimmes (Low-Fat) – pareve ] [ Carrots Marrakesh ] [ Chatzlim (Eggplant) ] [ Cheese Lox Brunch Casserole ] [ Cholent ] [ Crisp Lemon Chicken ] [ Gazpacho ] [ Green Salad w/Pomegranate Vinaigrette ] [ Israeli Chicken Stuffed with Oranges ] [ Israeli Salad ] [ Favorite Brisket ] [ Kasha and Orzo with Grilled Portobello Mushrooms ] [ Layered Vegetable Kugel ] [ Lemon Poppy Seed Pound Cake ] [ Mediterranean Fatoush Salad ] [ Milk and Honey Cheesecake ] [ Mushroom and Barley Soup ] [ Sesame Vegetables in Pita ] [ Shakshooka ] [ Smokey Eggplant Salad ] [ Tabouli ] [ Texas Easy Chilli ] [ Turkey with Challah Stuffing ] [ Vegetarian Chopped Liver (12/2001) ] [ Yerushalmi Kugel ] [ Creamy Pasta Primavera ]

Click here to send an email with questions or comments about this web site.
Copyright © 2000-2008 B'nai Emet Synagogue
Last modified: April 24, 2008 (ML)
Site designed by Ira D. Wald, Creative Software Solutions