Grandma's Passover Brisket
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 lb kosher brisket4 large carrots3 med onions3 stalks celery32 oz tomato puree or tomato sauce16 medium potatoes4 large carrots (yes - we need carrots twice)salt + pepper
Peel 4 large carrots, 3 medium onions, and garlic. Chop 4 carrots, onions, celery, and garlic in the food processor until you have a fine dice (or chunky puree). Layer on the bottom of a covered roaster.
Trim brisket, rinse, pat dry. Season with pepper. Lay 300 oven for about 2 hours. Turn meat approximately once an hour.
Approximately 1 hour before you think the meat will be tender, turn oven up to 350. Add tomato puree (or sauce), quartered potatoes and another 4 carrots cut into 1/8ths. Cook until potatoes are ready and meat is ready.
Also good if you make up to the point of adding tomato the day before, then chill and remove fat
Serving Size: approx 16
Trim brisket, rinse, pat dry. Season with pepper. Lay 300 oven for about 2 hours. Turn meat approximately once an hour.
Approximately 1 hour before you think the meat will be tender, turn oven up to 350. Add tomato puree (or sauce), quartered potatoes and another 4 carrots cut into 1/8ths. Cook until potatoes are ready and meat is ready.
Also good if you make up to the point of adding tomato the day before, then chill and remove fat
Serving Size: approx 16
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 4.5 g
- Cholesterol: 46.5 mg
- Sodium: 168.5 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 7.5 g
- Protein: 29.7 g
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