No Jewish holiday is complete at our house without Grandma Alice's brisket. She may not be around anymore, but her recipe lives on. The meat always comes out tender, and moist and the gravy is redolent with onions and tomato flavor. It's a simple dish, one that cooks without constant attention and always leaves the crowd satiated. It also can be made a day in advance, and then warmed before slicing.
Grandma Alice’s Chuck Brisket
1 “First Cut” Brisket (5-7 lbs.)
2-4 tablespoons Hungarian paprika
3 yellow onions, sliced
3 cloves of garlic, roughly chopped
3 cups Tomato juice (preferably organic/ no salt added)
Salt to taste
Preheat oven to 350
Rinse meat, pat dry. Rub ½ of paprika on fatty side of meat. Put in hot pan to brown (each side about 5 minutes.) Rub remaining paprika on other side- crown. Remove meat once browned on both sides.
Make a bed of onions and half of the garlic in roasting pan. Place brisket on top. Scatter remaining garlic on top. Put ½ cup of water, ½ cup of tomato juice in the pan used to brown the meat. Scrape paprika and browned bits into liquid mixture. Pour over brisket.
Pour an additional 2 ½ cups of tomato juice over brisket. Sprinkle to salt. Cover with foil. Cook 3-4 hours until soft. Best cooled over night. (Separate sauce from meat) Slice meat cold. Put in pan, cover with sauce with fat removed. Heat covered in 300 degree oven until hot.
This is one of our go to proteins for any special occasion. We just made it for New Year's Eve and didn't have one slice left! It maybe a bit decadent in terms of cuts of meat, but it is a crowd pleaser everytime. So easy and simple to make, you just roast and leave to sit and finish cooking, then slice! Done! We keep the spices simple, but you could certainly take this tenderloin in any direction, using whatever dried spices are your favorite. Serve with chimichurri or a horseradish sauce.
Serves 12 or 8 with leftovers
1 3-4 lb beef tenderloin, at room temperature
salt and pepper to taste
olive oil to cover about 1/4 cup
Preheat oven to 450F degrees.
Rub tenderloin with olive oil, Kosher salt & ground pepper. (Or whatever other spices you like for your meats.)
Roast 40 min at 450 F.
Let stand 20 minutes outside of oven tented with Aluminum foil before slicing.
*you MUST let the tenderloin rest, this is where the cooking finishes and all the juices return to the meat.
A square meal is satisfying, nourishing, complete.
A round table includes all.