this brisket

My oldest friend (longest) is a famous wedding and event planner. She is full of great ideas, very smart and very funny. Her name is Marcy Blum and we have been friends for 50 years. Weird, that is a long time. Her mom, Gert, was a great lady and terrific home cook, and like a mother to me. She made this brisket that I have adapted, I don’t think she would mind, and if she did there wouldn’t be a whole hell of a lot she could do about it.

Gert’s Brisket

oil

1 center cut brisket

2 large onions, sliced

4 cloves garlic, smashed

2 cups ketchup

1 cup water

16 new potatoes, halved

bunch of baby carrots

Sear the brisket well, remove to platter. Add  onions and cook for 25 minutes, adding oil if needed. Add the garlic after 15 minutes.  Ketchup and water go in next. Stir. Return meat to pot. Add the potatoes and carrots. Add some salt and coarse black pepper. Cover and cook, at 300, for hours, till it is incredibly tender. Slice against the grain. All you need is a salad.  Also, every Friday night she made a rib roast and roasted beef bones along with it. They were so simple and so good. And she made this amazing peas and shells.

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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