Brisket serves as a festive main course for all the Jewish holidays, and it pairs wonderfully with potato latkes. This brisket is covered with a blanket of chopped vegetables, which helps retain the moisture of the meat, resulting in tender and succulent beef. If you don't have a food processor, the vegetables may also be finely chopped by hand.
Special Diets:
Ingredients
Method
Preheat the oven to 300°F. Place brisket in large roasting pan, fat side down.
Put parsley, garlic, onions, carrots and celery into a food processor and pulse to coarsely chop.
Spread over brisket to cover completely. Set aside.
Stir together wine, broth mix, bouillon, salt, pepper, and tomato sauce and pour gently over brisket.
Add bay leaves to the pan.
Cover and roast 45 minutes to 1 hour per pound, until fork tender, but not too soft (about 4 to 5 hours for a 5-pound brisket).
Baste meat with the vegetables and liquid at least once an hour.
Add water as needed to prevent brisket and vegetables from drying out.
Discard bay leaves, slice brisket, and serve with vegetables spooned over the top.
Nutritional Info
Serving Size
about 7oz
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.