Tomato and Onion Braised Brisket Recipe

  Jewish Beef

1 piece brisket (4 to 5 pounds)
Salt and pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme
2 cloves garlic, minced
1 1/4 CUP Olive Oil
2 large onions, thinly sliced
2 cups coarsely chopped tomatoes

Trim almost all of the excess fat from brisket and sprinkle with salt and pepper. Make a paste of the oregano, thyme, garlic, and olive oil. Spread over both sides of brisket. Let stand at room temperature for 1 hour.

Preheat the oven to 300 degrees F. Place brisket in a roasting pan. Cover with onions and then with tomatoes. Cover pan tightly with foil. Bake 3 1/2 to 4 hours, basting every hour with accumulated juices. Remove brisket and tomato mixture to a platter. Degrease pan juices and pour over meat. Refrigerate overnight for easy slicing. Slice and reheat with tomato mixture and pan juices and serve.
Serves 8
This is a hearty and delicious, make-ahead feast-in-a-pot and a wonderfully warming focal point for the Sabbath meal.

Tomato and Onion Braised Brisket

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