Serves 6 to 8

In most Jewish homes, a good brisket at holiday time is almost a given.  Now, this is not the same as the Yankee Pot Roast I have posted. For a good traditional holiday brisket choose an inexpensive cut of meat that is well marbled.  Not particularly traditional, but for the sake of my families cardio-vascular system, I do indeed trim off excess fat.

The Meat:

1 approximately 5 pound brisket

Salt and fresh ground black pepper to taste

1 tablespoon Italian seasoning

1 teaspoon dry yellow mustard powder

1 teaspoon dry powdered ginger

2 tablespoons sugar

2 or 3 tablespoons of olive oil

2 large yellow onions, cut into approximately ¼ inch slices

4 to 6 cloves of roughly chopped garlic

1 bay leaf

1 – 14.5 ounce can diced or crushed tomatoes

1 cup red wine

1 cup apple cider

The Vegetables:

3 or 4 carrots cut into 2 inch chunks

3 or 4 potatoes, peeled and cut into large chunks

½ pound of green beans

2 or 3 small boiling onions per person

Trim excess fat from the brisket and wipe it clean.  Mix the seasonings together well and rub into the surface of the meat.  Cover with plastic and refrigerate for several hours.  When ready to begin cooking, heat the olive oil in a heavy casserole or baking pan with a tight fitting lid.  Wipe excess seasoning mix off the brisket and place it in the pan with the hot oil.  Sear on all sides, turning to make sure all is nicely browned.  Remove from the pan.  Wipe the pan clean an add another tablespoon or two of oil.  Cover the bottom with the slices of onion and sprinkle the chopped garlic over them.  Add the bay leaf.  Place the meat on top and the tomatoes, wine and apple cider.  Place in a 325° F. oven and bake until fork tender.  This will probably take three to four hours, depending on the size and cut of meat. 

During the last half hour of baking time, trim all the vegetables and steam them to the al dente stage.  Remove the meat to a serving platter, cover and keep warm.  Put the steamed vegetables in the pan the meat was cooked in and place on top of the stove.  Over a moderate heat, finish cooking them in the pan juices to desired degree of doneness.  Remove and place around the brisket.  Using an immersible blender puree the pan juices and onions.  If the resulting liquid seems a bit too thick, add a bit of beef broth to achieve desired texture.  Taste and adjust seasonings. 

Slice about half of the brisket and drizzle a bit of the gravy over it.  Put the remaining gravy in a gravy boat.  Garnish the brisket with sprigs of parsley or other fresh herbs and have a grand holiday.