Jewish Grandma's Best Brisket
This is the best brisket! It's delicious and easily kosher for Passover. I got this recipe after watching a friend's Jewish grandmother make it. Mazel Tov!
vegetable oil
1
tablespoon
beef brisket
1
(4 pound)
ground black pepper to taste
onions, thickly sliced
2
garlic, peeled and cut in half
2
cloves
salt and pepper to taste
 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
  Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
  Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
