Home Cooking Recipes
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Grandma Esther's Brisket

Ingredients:
3- to 4- pound center-cut beef brisket
1 tablespoon peppercorns
1 tablespoon dried sage
1 tablespoon cumin seeds
1 tablespoon dried parsley
1 tablespoon salt
1/2 teaspoon ground ginger
1/4 cup olive or vegetable oil
1 yellow onion, halved and cut into 1/2-inch slices
2 leeks, rinsed and cut into 1/2-inch rounds
10 garlic cloves, roughly chopped
2 bay leaves
2 quarts water
2 parsnips, peeled and cut into medium-size diced
6 small turnips, peeled and quatered
6 baby carrots, peeled




Directions: Preheat oven to 325F. Trim and discard all fat from brisket or leave 1/8-inch for more flavor. Place all of the spices in spice grinder or crush them. Rub the spices generously over the meat. Cover and refrigerate for 1 hour. In Dutch oven, heat the oil and saute onions and leeks until soft. Remove onion, add the brisket and cover with the onions. Add garlic, bay leaves and enough water to cover. Cover pot and bake brisket for 2 hours. Add parsnips, turnips and carrots. Recover and bake until tender, about 1 more hour. Remove meat to cutting board, cover and let rest 15 to 20 minutes before slicing meat across the grain. Serve with vegetbles and cooking liquid. Makes 6 to 8 servings.

Notes:

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Story of a Steak