It’s likely other cooks make beef brisket using a similar recipe. This one is simple but feel comfortable to add whatever spices you like. I do this recipe over two days. It’s what our family likes for Hanukkah and Passover.
Poached Beef Brisket
3 lb trimmed, lean brisket
salt (can be kosher)
fresh ground black pepper
1 tsp dried mustard
1 chopped onion (we eliminated this because of an acid condition)
2 cleaned celery ribs
1 bay leaf
1 1/2 tsp brown sugar,
2 c cold water
1/2 c raisins
Preheat oven to 325 degrees
Rub brisket with salt, pepper, dried mustard and brown sugar
Put celery ribs lengthwise in a glass casserole dish
Set brisket on top of celery with fat side down (this is opposite what other recipes say)
Break bay leaf in half and add to the dish,
Add the cold water
Add the raisins
Tightly cover with foil. Poach in oven for three hours if temp is 325 or 3 1/2 hrs if set at 300.
Cool in fridge in foil over night.
Pour juice into a container and refrigerate.
Cooled brisket is easier to cut so take out of fridge. If larger than what is needed for dinner for two nights, cut in half and freeze other half for next month.
Slice what is needed across the grain. Place slices in a glass container that is microwave safe.
Take out container with juice and skim off fat that sets on top.
Pour juice into container with the brisket. Let sit awhile and turn slices so brisket soaks up some of the juice.
Warm in microwave. Plate brisket on serving dish. Pour juice into gravy dish.
Serve with potato pancakes (can be from grocer’s deli or freezer)