Directions
Braised Brisket,This is a real Jewish brisket recipe. It’s easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!,I’ve tried several other recipes on this site that were far fussier, and this is the winner. It tastes like good old-fashioned Jewish brisket with great sauce for noodles or mashed potatoes or whatever. I also put the seared meat on a bed of sliced onions and typically 1.5-2 X the sauce. No matter how much I make, it’s gone in two days with everyone asking for more.,This was very good. I made some changes and I would make further changes next time. I thinly sliced garlic and inserted into thin incisions into both sides of the meat. After browning both sides I put the brisket onto a bed of sliced onions. I followed the recipe as directed, but raised the temp up to 350 and the meat still took about a total of 3 & 1/2 hrs for a 6lb brisket. Next time, I would double the beer, ketchup, and red wine.
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