This is a hearty and delicious, make-ahead feast-in-a-pot and a wonderfully warming focal point for the Sabbath meal.
- 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.
Print this recipe