Every Jewish cook has his or her own way of preparing this traditional dish, but this very special recipe comes from the author’s very own Grandma Rita.
Ingredients
| 1 brisket of beef (first cut, 4-5 lbs.) | Garlic powder |
| 1-2 large onions | Sweet paprika |
| Salt | Ginger powder |
| Pepper |
Preparation
1. Preheat oven to 350°F. Line roasting pan with layer of chopped onions. Season onions with spices (salt, pepper, garlic powder, sweet paprika, ginger).
2. Season brisket with spices on all sides and rub seasoning into the meat. Place brisket on bed of onions. Add enough water sufficient to reach a level of just less than half the height of the brisket. Cook brisket in oven 3 1/2 hours, turning every 30 minutes until tender.
3. Let meat rest, and slice. Determine the direction of the grain of the meat, then cut across the grain into ¼-inch slices. If the meat seems a bit tough, slice it thinner; if it is fall-apart tender, slice it up to ½-inch thick. Enjoy!
Nutritional Information (4-oz. portion): Calories: 350; Fat: 22g; Cholesterol: 9mg; Sodium: 120mg; Total Carbohydrates: 3g; Dietary Fiber: 1g; Sugars: 1g; Protein: 33g.
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