MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Yiddish Brisket
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 8 Servings

8 lb Beef brisket
4 cl Crushed garlic
8 Carrots; peeled, cubed
4 Parsnips; peeled, cubed
3 lg Onions; peeled, diced
3 lb Potatoes; peeled, cubed or
- left whole if small
Whole peppercorns
6 Turkish bay leaves
All the dill you can find;
- you can never have too
- much
Salt & pepper for seasoning
Flour for dredging

Set oven @ 375ºF/190ºC.

Rub the crushed garlic cloves into the roast, or cut slits
and inset cloves of garlic directly into the meat. Combine
salt and pepper and flour (I use a large plastic bag) and
coat the brisket with this mixture.

Place the carrots, parsnips, onions, and potatoes in the
bottom of a large Dutch oven (use the heavy enamel on cast
iron one for even heat distribution). Add the peppercorns
and the bay leaves. Place the brisket, fat side up, on top
of the bed of vegetables. Place the dill on top of the
brisket. Place in oven at 375ºF/190ºC for about 15
minutes.

Add enough water to now cover some of the vegetables -- you
want to create some steam to soften and moisten the meat,
but not too much. Cover roaster. Reduce heat to 325ºF/160ºC

Roast for about 45 minutes per pound of brisket, or until
the meat is done.

Yield: 8 servings

Recipe Source: Empire Kosher Meats

From: http://homecooking.about.com

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