Kosher Pot Roast Brisket Recipes

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Steps:

• Preheat broiler.
• Place the brisket on a rack in a broiling pan and broil until the outside is browned on both sides.
• Preheat oven to 350 degrees.
• Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole and saute the onions. When the onions are brown, stir in the stock. Place the meat in the pan or casserole, cutting it in half if necessary. Cover the pan and place in the oven.
• Bake the brisket for three to four hours, or until very tender. Allow to cool, then refrigerate overnight.
• Remove congealed fat from the sauce and reheat the meat in the sauce. Season the sauce with salt and pepper. Slice and serve the meat in the sauce or with sauce on the side.