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Author Notes: Every sabbath, my baubie would make a giant meal including a brisket. My mom watched her make it and then taught me. I know it has deviated over the years, but this is how I do it. I'm sure that there is some old Jewish mother voodoo involved, but this is just how I make it...I don't really understand the science behind it, but it always turns out great. You will need a large, covered roasting pan and a soup pot. —Rachel Ida
- 5 pounds Beef Brisket
- 3 Ripe Roma Tomatoes
- 4-5 Celery Stalks
- 1 Large Yellow or White Onion
- 3 Bay Leaves
- 2 tablespoons Gravy Master
- Ground Black Pepper
- 3 tablespoons Dried Basil
- 1 tablespoon Crushed Dried Red Pepper Flakes
- 3-4 tablespoons Olive Oil
- 3 tablespoons Fresh Minced Garlic
- 3-4 Russet Potatoes (medium-large)
- 1 pound Carrots
- 2.5 quarts Water
- Put your empty roasting pan in the oven (you will sear the brisket in this pan, so you want it really hot) Preheat oven to 500 with pan in oven.
- On the stovetop, bring to boil: water quartered tomatoes quartered onion salt pepper T dried basil bay leaves large dice of celery 2T Gravy master T Garlic Crushed Dried Red pepper
- Trim all the fat off of brisket. Rub with olive oil, pepper, salt, plus remaining basil and garlic.
- Once liquid in pot comes to a boil, pour contents of the pot over brisket and cover. Cook for about 2.5 hours at 300F.
- Peel and cut up carrots and potatoes (stew-sized chunks). After brisket has cooked for 2.5 hours, put carrots and potatoes in. Cover and cook for 30 minutes. Remove cover after 30 minutes and cook for an additional 30 minutes.
- Remove brisket, potatoes and carrots from braising liquid. Put liquid and remaining vegetables (tomatoes, onions, celery, etc.) in a blender and blend until smooth…this is your gravy. Slice brisket against the grain, serve with carrots, potatoes and gravy.