This is it... the only brisket recipe you'll need. This is a much altered version of Arthur Schwartz's pot roasted brisket.
- 2 Very large cloves garlic, finely chopped
- 1 10 to 13-pound brisket
- 1 1/2 tbs kosher salt
- 1 1/2 tbs paprika
- 1/2 tsp freshly ground black pepper
- 6 lbs onions, halved and sliced
- 4 medium carrots, sliced into 1/4-inch thick rounds
- 4 large, outside ribs celery, sliced 1/4-inch thick
- Juice of 2 small lemons
- 4 bay leaves
2 days before serving:
Rub chopped garlic over each sides of the meat
Add salt, pepper, and paprika to sides of meat.
1 day before serving:
Spread the onions, carrots and celery on the bottom of a roasting pan. Put the meat over the vegetables. Put 2 bay leaves under the meat, 2 on top of the meat.
Cover the pan tightly with aluminum foil and cook in a preheated 350-degree oven for 6 hours, until meat is tender.
Let meat cool in pan and put in fridge overnight.
Remove pan from fridge.
Peel off all the fat that has formed at the top.
Pull out the brisket, trim any major cap fat, and slice. Put back in pan.
Cook at 350º covered with foil for 3 hours.
Remove and plate brisket and vegetables.
Add liquid to put and reduce for 30 minutes. Add lemon juice. salt and pepper to taste.
pour some of the gravy on the meat and serve with a gravy boat on the side.