Brisket (Yummy and Easy)
A tender holiday brisket browned in the oven, then braised under onions, carrots, celery, mushrooms and potatoes with brown sugar and sherry until fork-soft.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Print recipe
Sandra Mills's brisket is, in her words, yummy and easy. The brisket roasts uncovered first until brown, then is covered with onions, carrots, celery and lots of whole mushrooms, sprinkled with brown sugar and doused with sherry, sealed in foil and braised.
Potatoes go in for the last hour. Slice it and serve it hot with the vegetables.
Ingredients
- 3 to 5 pound single brisket
- 3 large onions
- 6 carrots, cut in large slices
- 1 cup of celery in wide slices
- Lots of whole mushrooms and any other vegetables you like
- 3/4 cup brown sugar
- 1 1/2 cups cheap sherry
- 1 can small whole potatoes, drained, or fresh potatoes cut in quarters
Instructions
- Brown. Put the brisket into a large roasting pan and bake for 1 1/2 hours at 325°F. It should be brown.
- Add the vegetables. Cover with all the vegetables except the potatoes. Sprinkle the brown sugar on top and pour the sherry over it.
- Braise. Seal with foil and bake for 1 hour. Add the potatoes and reseal.
- Finish. Bake for 1 hour or more, until the meat is soft. Take the meat out and slice across the grain. Serve hot.
Tips
- Brisket slices more neatly when cooled; it reheats beautifully in its juices, so it is ideal to make a day ahead.
More jewish recipes
All jewish recipes | All recipes | Cooking guide and safe temperatures