No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Pot-Roasted Brisket

This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."

  • Servings: 12
Pot-Roasted Brisket

Source: The Martha Stewart Show, April Spring 2008

Ingredients

  • 2 very large cloves garlic
  • Coarse salt
  • 1 whole brisket (8 to 10 pounds, both second and first cuts)
  • 1/2 teaspoon freshly ground black pepper
  • 4 pounds onions, halved and sliced
  • 3 medium carrots, peeled and sliced crosswise into 1/4-inch-thick rounds
  • 2 large outer ribs celery, sliced crosswise 1/4-inch-thick
  • 4 small bay leaves

Directions

  1. Preheat the oven to 350 degrees.

  2. Crush garlic cloves with salt and rub onto both sides of the meat. Season meat with 1 1/2 teaspoons salt and pepper.

  3. Spread onions, carrots, and celery over the bottom of a roasting pan just large enough to hold the meat; top with 2 bay leaves. Place meat on top of vegetables and bay leaves and top with remaining 2 bay leaves. Cover pan with parchment-paper-lined aluminum foil and transfer to oven. Bake until meat is fork tender, 3 to 4 hours.

  4. Remove meat from oven and let stand 30 to 45 minutes. Cut the top fatty layer (known as the second cut) from the leaner bottom layer (known as the first cut); trim off and discard the layer of fat between them. Slice both cuts across the grain.

  5. Tip the roasting pan slightly; skim off some of the fat and discard. Serve vegetables and their juices immediately with meat. To make a thicker sauce, puree vegetables and their juices slightly before serving.

Reviews (4)

  • Eva607 11 Dec, 2011

    I added some beef broth to the pan. The brisket was moist and tender.

  • Clove48 19 Apr, 2008

    Jeremy,
    The method used to make this brisket is called "braising", or cooking in liquid.
    What you did with the uncovered brisket was roasting. For that method you need a different technique and lots more time.

  • dinermaven 17 Apr, 2008

    Did you use the same cut of brisket as on the show, with the fatty bit? I can't imagine that with the same cut shown, roasted uncovered, it would still be less than moist, tender, and delicious. Arthur Schwartz was so much fun. I already own his fabulous, first edition New York City Food book, and will have to get the others.

  • jeremypb 17 Apr, 2008

    I love brisket and this recipe seems really easy, but the most important thing to do (which I found out the hard way) is to cover the brisket when you put it in the oven. Last Passover I was making two briskets and ran out of tin foil, so I only covered one of them, and needless to say the one that was uncovered turned out dry as dust. Also, I found another funny brisket story here. Hilarious! http://www.oneforthetable.com/oftt/stories/kbells-perfect-brisket.html

Related Topics