Pot-Roasted Brisket

Name: Pot-Roasted Brisket
Yield: Serves Six to Eight
Ingredients: salt and ground black pepper; 3–4 baking potatoes, peeled and quartered; about 500 ml/17 fl oz/2¼ cups beef stock; 5–10 ml/1–2 tsp paprika; 4 carrots, thickly sliced; 1 garlic head, broken into cloves; 1–1.6 kg/2¼–3½ lb beef brisket; 3 bay leaves; 1 carrot, grated and 2 carrots, diced (optional); 15–30 ml/1–2 tbsp paprika; 120 ml/4 fl oz/½ cup semolina or couscous; 250 g/9 oz/2¼ cups plain (all-purpose) flour; about 90 cm/36 in sausage casing (see Cook’s Tip); 5 onions, sliced widthways; 30 ml/2 tbsp crisp, fried onions; ½ onion, grated and 3 onions, thinly sliced; 3 garlic cloves, chopped; 250 ml/8 fl oz/1 cup rendered chicken fat

Preparation info

Serves
Six to Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This big, pot-roasted meat dish is a Friday night favourite. Occasionally, as here, a heavy, sausage-shaped dumpling called kishke is added to the pot and cooked with the meat. Pot-roasted brisket should cook long and slowly and be meltingly tender.

Ingredients

5 onions, sliced widthways
3 bay leaves
1–1.6 kg/2¼–3½

Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots and the remaining bay leaves, sprinkle with salt, pepper and paprika, then top with the remaining