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Pot-Roasted Brisket

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

Source: The Martha Stewart Show, April Spring 2008
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27
  • Eva607
    11 DEC, 2011
    I added some beef broth to the pan. The brisket was moist and tender.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply

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