Oven-Roasted Beef Brisket – Kosher Recipes | OU Kosher Certification – OU Kosher Certification

Name: Oven-Roasted Beef Brisket – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
Total time: 225 min
Ingredients: 1 (3 to 5 lb.) first-cut beef brisket; Salt and pepper; 1 teaspoon dry mustard (optional); 3 to 4 large onions, sliced; 2 cups beef broth, chicken broth, or water (or 1 cup broth and 1 cup dry red or white wine); 3 carrots, cut into chunks; 3 to 5 whole cloves garlic; 2 to 3 stalks celery, sliced (optional); 8 to 10 small new potatoes (optional); 1 Tablespoon fresh or 1 teaspoon dried thyme or 1 teaspoon fresh or ½ teaspoon dried rosemary (optional); 1 bay leafBrisket Gravy:; 1 cup cold water; 2 Tablespoons cornstarch; Cooking liquid

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In Eastern Europe, most of the cattle in the region was raised for the dairy industry and not slaughtered until very mature and, therefore, much of the meat was

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Ingredients

1 (3 to 5 lb.) first-cut beef brisket
Salt and pepper
1 teaspoon dry mustard (optional)
3 to 4 large onions, sliced
2 cups beef broth, chicken broth, or water (or 1 cup broth and 1 cup dry red or white wine)
3 carrots, cut into chunks
3 to 5 whole cloves garlic
2 to 3 stalks celery, sliced (optional)
8 to 10 small new potatoes (optional)
1 Tablespoon fresh or 1 teaspoon dried thyme or 1 teaspoon fresh or ½ teaspoon dried rosemary (optional)
1 bay leafBrisket Gravy:
1 cup cold water
2 Tablespoons cornstarch
Cooking liquid