Beef Brisket
Is there anything better than a slow-cooked, tender beef? This beef brisket recipe is a guaranteed crowd-pleaser.
Ingredients
Method
- Preheat the oven to 150C/Gas 2.
- Spread the matzo meal on a large piece of parchment paper or baking sheet. Dredge the brisket in the matzo meal and season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
- Coat the inside of a large casserole dish with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
- Lay the brisket on the onions. Pour in the water, and sprinkle the pickling spice around the brisket. Brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 2 hrs. Turn the brisket over and cook, covered, basting often, for another hour and 15 minutes. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hr and 15 minutes more.
- Transfer the brisket to a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon, ladle, or degreaser. Transfer the cooking liquid to a medium saucepan.
- Using a sharp knife, thinly slice the brisket and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.
Cook's Note: Don't be surprised if the brisket shrinks considerably during cooking!
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Overall Rating:
4.20
(22)