PepperFool.com Home Back to Recipe Main Page Back to Beef Recipes
Golda's Brisket
  Back To Index
    Golda's Brisket

  • 8 pounds beef brisket, single cut -- cut into 2 pieces
  • 2 large cans tomato juice -- Sacramento brand *
  • 2 pounds carrots -- peeled and sliced
  • 24 small new potatoes -- scrubbed
  • 24 small pearl onions
  • 4 cloves garlic
  • * Sacramento tomato juice is the best but you can use a substitute.

    Usually I use both the top and bottom of my roasting pan cooking on top of the stove.

    1. Brown the brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours.

    2. Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.

    3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve.

    Golda Kagan is my sister-in-law's mother-in-law. We usually gather at her house for Jewish holidays. She always makes this brisket for Passover.

    From: Golda Kagan, Newton, MA
    Posted By: Garry Howard, Cambridge, MA
    Post Date: ???

    *BACK TO BEEF RECIPES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com