Back to Pot-Roasted Brisket All Reviews for Pot-Roasted Brisket - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 3164_041708_brisket.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 3164_041708_brisket.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

3164_041708_brisket.jpg

3164_041708_brisket.jpg

Ingredients

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

Preheat the oven to 350 degrees.

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

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.

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.

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)

 Add Rating & Review     27 Ratings   5 star values:        5    4 star values:        1    3 star values:        13    2 star values:        5    1 star values:        3

Reviews (4)

Add Rating & Review     27 Ratings   5 star values:        5    4 star values:        1    3 star values:        13    2 star values:        5    1 star values:        3

Add Rating & Review

27 Ratings 5 star values: 5 4 star values: 1 3 star values: 13 2 star values: 5 1 star values: 3

27 Ratings 5 star values: 5 4 star values: 1 3 star values: 13 2 star values: 5 1 star values: 3

27 Ratings 5 star values: 5 4 star values: 1 3 star values: 13 2 star values: 5 1 star values: 3

  • 5 star values: 5 4 star values: 1 3 star values: 13 2 star values: 5 1 star values: 3

    Martha Stewart Member     Rating: Unrated       12/11/2011   I added some beef broth to the pan. The brisket was moist and tender.  

Martha Stewart Member     Rating: Unrated       04/19/2008   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.  

Martha Stewart Member     Rating: Unrated       04/17/2008   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.  

Martha Stewart Member     Rating: Unrated       04/17/2008   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

    Martha Stewart Member

    Rating: Unrated 12/11/2011

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

Rating: Unrated

Rating: Unrated 04/19/2008

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.

Rating: Unrated 04/17/2008

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.

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

All Reviews for Pot-Roasted Brisket

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pot-Roasted Brisket

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest