Top | Main Dishes
Petti Abrams' Beef Brisket
(recipe, Katie Hickey)
Sam made this for Amy and Seth's seder during law school. Delightful. Here's Petti's note: (This recipe comes from my mother’s best friend, Honey Acker. It is versatile, delicious, and just gets better and better with age. Easy to serve at a buffet (all slicing done in advance), good with potatoes, noodles, as a French dip, cold on sandwiches, or just about anything else you would desire. Freezes well. I often make two at the same time and freeze one to have on hand.) Start at least 1 day before you plan to serve.
- Do at least one day before you plan to serve.
- 3 to 5 lb. beef brisket (not corned beef)
- 2 to 3 Tbsp. cider vinegar rubbed on both sides of meat
- Season both sides with Lawry’s Seasoning Salt, Garlic Powder, Pepper, Paprika.
- Brown uncovered in roasting pan or 9”x13” pan at 350 degrees for one hour. Then put one thinly sliced large onion on top of meat and add 2 cups boiling water to pan. Cover. (If using 9”x13” pan, cover tightly with aluminum foil.) Reduce heat to 300 degrees and cook for 4-5 hours. Last hour check to be sure water still covers bottom of pan. Cool. Refrigerate over night.
- Next day, remove fat which will have congealed on top. Slice meat in half lengthwise and then in thin slices (across the grain) crosswise. Warm at 300 degrees for 1 hour, covered, in juice. Baste occasionally.