Nutrition & Good Eating

Brisket is a traditional holiday meal for many Jewish people.  There are various recipes for preparing brisket.  The first three recipes listed below were favorites of my mother and grandmother.  I have taken the liberty of updating these recipes to replace things like chicken fat with healthier ingredients.  The last recipe is one that was given to me by a friend.  I have used it when I'm short on time, but I personally prefer the more traditional recipes.  If anyone would care to send a different Brisket recipe to admin@tos50.com, we'll be happy to print it.
 
 
TRADITIONAL BRISKET
 
4 pounds of Brisket  (serves 6 - 8)
3 cloves of garlic
1 large onion, sliced thin
1 bay leaf
1 cup of water
 
Place all ingredients into a covered pan and bake for 2 hours at 300 degrees.  Remove cover and bake for 1/2 hour longer.  Take meat out of pot and place on a cutting board.  With a sharp knife cut 1/4 inch thick slices.  Place the slices of Brisket back into the pan for 1/2 hour longer or until the meat is of the consistency you prefer.
 
If you like Brisket cooked with vegetables as a one-dish meal, you can add sliced carrots and potatoes cut into quarters to the baking pan about 1-1/2 hours before the Brisket is finished cooking.
 
Serve with kasha, rice or potatoes.
 
 
 
BRISKET AND BEANS
 
4-5 pounds Brisket of beef
1 pound dried baby lima beans
1 onion, sliced
1 can crushed tomatoes + 2 cans of water
3 cloves of garlic, crushed
 
Line bottom of roasting pan with lima beans.  Place brisket fat side up on top of beans.  Add sliced onion and crushed garlic on top of meat.  Mix crushed tomatoes with 2 cans of water and pour on top of meat.  Bake in 450 degree oven for 1/2 hour.  Lower oven to 350 degrees and bake for 2 hours longer.  Remove meat and slice on cutting board into 1/4 inch pieces.  Place the meat back in the pan and bake at 350 degrees for 1 hour longer or until the meat is of the consistency you prefer.  Add water when and if necessary.
 
 
 
BRISKET IN TOMATO SAUCE
 
4-5 pounds Brisket of beef
6 onions, sliced
1 cup mushrooms
1 bottle ketchup + 1 bottle of water
1/2 cup water
3 cloves garlic, crushed
2 tablespoons olive oil
1 bunch of carrots, sliced
2 cans of small round potatoes
 
 Fry onions, garlic and mushrooms in olive oil until the onions have a light brown glaze.  Place 1/2 of the onion mixture on the bottom of a roasting pan.  Place the Brisket on top of the onion mixture and put the remaining portion of the onions on top of the Brisket.  Add 1/2 cup water.  Bake in 275 degree oven for 1 hour.  Add ketchup and one ketchup bottle of water to the pan.  Bake at 300 degrees for 1-1/2 hours.  Add sliced carrots and potatoes around the sides of the baking pan.  Bake for 1-1/2  hours longer at 300 degrees.  Add water as necessary while the Brisket is cooking. 
 
 
BRISKET MADE WITH ONION SOUP
(Easiest recipe of all)
 
1 4 pound Brisket
1 package dry onion soup mix
1 beef bullion cube
1 cup water
Aluminum foil
 
Line a baking pan with a very large piece of aluminum foil.  Place Brisket in the middle of the pan.  Place contents from package of of dry onion soup over the Brisket.  Mix bullion with water and pour over Brisket.  Wrap Brisket tightly in aluminum foil.  Bake in 325 degree oven for 2 hours.  Remove Brisket and place on cutting board.  Cut into 1/4 inch slices.  Place Brisket back into silver foil and cook for 1/2 hour longer.