Brought to Ancestreats by Rachel Kaufman from Heeling Vibes.
This recipe has been in my dad’s family for several generations–my mom learned it from my Dad’s mom, Rose Freedman. I’d like to think that when Rose’s mom, Bessie Ruth, moved to America from Eastern Europe she brought the recipe with her, at least in her head/heart.
I have fond memories of eating my Nana’s brisket in her apartment in Buffalo, NY, and in my mom’s kitchen. Many years ago my mom gave the original recipe a modern twist by adding chiles/chipotle powder; it still tastes great and is always made with love.
INGREDIENTS
- 3-4 lb. kosher (preferably) brisket
- 3 chopped onions
- mixture of garlic powder, paprika, and pepper (to taste)
- Optional: Add chili powder, chipotle or another spice of choice
INSTRUCTIONS
- Rub mixture on meat, place onions in the bottom of a covered roasting pan. Place meat on top. Don’t add water.
- Roast/bake at 325 degrees covered for about 2.5-3 hours until tender, basting the meat with gravy (should appear after 30 minute) as needed.
- Cool and slice on the diagonal.
My mom recommends leaving it in the fridge overnight as it’s served best the next day!
Region: Europe
Heeling Vibes‘ mission is to provide a safe, healing space that supports your journey to a more balanced, healthy and happy life. Rachel Kaufman offers individual healing sessions using Reflexology, Reiki, Essential Oils/Aromatherapy, Chakra Balancing, and the Aqua Detox Foot Bath. Rachel also offers Usui Reiki classes, including Reiki for parents, as well as a class on Energy Medicine techniques.
ancestreats.com 