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-> Pesach Recipes
greenfire
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 Tue, Mar 31 2020, 5:06 pm
first cut brisket 3 - 5 lbs
in large frying pan cut up 1 or 2 onions a head of garlic, celery, carrots
place the roast atop & add a little olive oil along with black pepper, garlic powder & paprika for a rub
cook on burner medium heat ... checking every 20 minutes the level of moisture ... as it condenses add a tablespoon or 2 of water ... making sure it doesn't burn
after about 2 hours turn it off
let it get to room temperature ... then slice the entire roast against the grain
place slices back onto the juices aka gravy in the pan alternatively put it a disposable with all the veggies & juices to continue cooking on low another 2 hours or for another day of yom tov
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PractclyPerfect
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Wed, Apr 08 2020, 10:49 am
Thank you for this recipe! Looking forward to trying it!
Do the veggies saute first, or is everything dumped in at once?
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