Wednesday, April 30, 2008

Pot Roasted Brisket

As I was getting ready to prepare my Passover dinner for my family. I was planning on serving my great grandmother Goldberg's pot roast dish along with the usually Matzo ball soup and wine. I unfortunately became very sick with bronchitis. If you never had bronchitis it feels like a slow death. I was miserable, but I still wanted to make something. While I was laying on the couch Martha Stewart was having a show about Passover dinners. She has this simple recipe for preparing pot roast. I decided to use this recipe instead of our family recipe, and I was so happy with the results. My hubby John even told me he like it better than Grandma's recipe. Oh, was that a knife in my heart. Oh well, to each his own. If you never cooked a brisket before than try this recipe. It's easy, and simple. Your feel like you did a lot of work, but only you know you really didn't.

Ingredients: 8 -10 brisket, 5 onions, 3 carrots, 2 celery sticks, 2 garlic cloves, 4 bay leaves, salt, and pepper.

Preheat over to 350 degrees. Rub salt, pepper and garlic cloves all over brisket. Cut up onion in quarters. Dice up carrots and celery sticks. Place onions, carrots, and celery in large roasting pan. Place 2 bay leave on top. Place brisket on top of veggies. Place remaining bay leaves on top. Cover with foil or lid. Place in oven for 4 hrs. Take out and let brisket rest for 1/2 hr before serving. I usually make mash potatoes to go along with the brisket. That's it! Try it your family will love it!

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