Original recipe was published in Issue 686
- 1 3-lb (1½-kg) brisket
- generous amount of salt
- generous amount of pepper
- 1 Tbsp oil
- 3–4 stalks celery, cut in chunks
- 6 large yellow onions, cut into wedges
- 1 beet, peeled
- 1 heaping Tbsp paprika
- 2 Tbsp brown sugar
- 3 Tbsp tomato paste
- 1 Tbsp garlic powder
Combine ingredients for the spice blend in a small bowl. Season the brisket well with the spice blend, salt, and pepper.
In a large Dutch oven or stock pot, heat oil. Add celery and about three-quarters of the onions. Lay the seasoned brisket on top of the celery and onions and cover with the remaining onions. Add the beet.
Cook over low heat for 3–4 hours, turning the brisket periodically. (After cooking, the beet can be discarded or used in another recipe.)
Alternatively, preheat oven to 275–300°F (135–150°C), depending on your oven (a weak 275°F should be brought up a few degrees). Add the celery, onions, seasoned brisket, and beet to a 9x13-inch (23x33-cm) baking pan. Cover tightly with foil and bake for 4–5 hours.
Note: There is no liquid in this recipe. It is not a mistake!
Tip: This dish can be made 1–2 weeks in advance and frozen in the gravy until you’re ready to serve it.
Reviewed by Esti Halpern
♥ ♥ ♥ ♥ ♥
This recipe was originally published for Pesach, but I make it for all the Yamim Tovim! My 12-year-old son Yosef loves to help me out in the kitchen, so this review is for him.
Sometimes I add half a can of beets instead of a whole beet.
I like to add sliced carrots; we love eating them afterwards!
I add a container of sliced button mushrooms; it imparts great flavor!
(Originally featured in Family Table, Issue 817)
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