Old Fashioned Brisket Pot Roast Print Email

One 4-pound brisket
1 tsp salt
3/4 tsp freshly ground pepper
1 TBS vegetable oil
3 large onions, sliced
4 large garlic cloves, chopped
1 tsp paprika
about 1 cup water
8-10 medium potatoes
5 medium carrots cut into 2 inch chunks
2 ribs celery, sliced

Trim any excessive fat from brisket. Sprinkle with salt and pepper.

Heat oil in a large stew pan or Dutch oven. Add meat and brown on all sides over medium heat. Add onions and continue browning, stirring occasionally. Add garlic, paprika and 1/2 cup water. Cover and cook over low heat for two hours, adding a few TBS of water occasionally if pan becomes nearly dry

Peel potatoes, if desired, cut them in half, and add to pan. Add carrots, celery, and 1/2 cup water. Cover and cook over low heat, adding more water if needed, 30-45 minutes or until meat and vegetables are tender.

With a thin, sharp knife, carve meat into think slices crosswise, making sure to cut against the grain, Skim excess fat from sauce. Taste sauce and adjust seasoning. Serve meat and vegetables with sauce.

– Adapted from, 1,000 Jewish Recipes, Faye Levy