BrisketThis is a recipe for Pot Roast which is sometimes called brisket, because of the cut of meat that is used. By cooking for a long time, the meat become tender, and breaks apart with a fork. This pot roast recipe will give you a tender roast with the nice flavor of carmelized onions. This flavor, together with the flavor from the paprika, garlic powder, and kosher salt will infuse the meat.
This receipe for Pot Roast that has been handed down in my family with changes introduced each time it was pased down. This particular version is from from Barbara Gordon, and was based in part by the recipe of Florence Neuman. The recipe by Florence Neuman called for cooking of the pot roast in the oven.
If you will be serving the Pot roast as part of a large meal, such as a Passover Seder, you can cook the roast the day before, and then refrigerate it in the juices/sauce overnight. Reheat the next day and the flavor will have infused the brisket even further. This also frees some of your time the next day for other preparations.
2 Tbsp Cookin Oil 2 lbs Brisket 2 large Onions sliced 2 tsp Paprika (red) Hungarian 2 tsp Garlic powder 1 tsp Kosher Salt 1.5 cup Water
Mix together dry spices.
Brown Brisket in oil over medium - high heat until it has a nice brown crust.
Add sliced onions and add to pan. Add the dry spiced and water.
Cover skillet with lid and simmer for 2 + 1/2 hours.
Let cool and slice thinly.
Put the pieces back in the skillet to soak in the juice.
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