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Irving Rubin's Brisket

My father, an excellent cook, has made this tender, slow-cooked brisket at every family Passover for years. His recipe comes from an old, tattered and grease-anointed issue of Gourmet. We love it with Wendy Saul's Horseradish. Leave a light fat covering on the brisket; it keeps the meat moist. You can trim it off when you slice the roast.

One 6- to 7-pound whole beef brisket, excess fat trimmed
1 1/2 teaspoons coarse (kosher) salt
1 1/2 teaspoons freshly ground black pepper
5 large onions, halved and thinly sliced (6 cups)
8 large garlic cloves, thinly sliced

Preheat oven to 325 degrees. Lightly oil large roasting pan.

Sprinkle brisket on both sides with salt and pepper.

Mix onions and garlic in oiled roasting pan and spread them evenly. Place brisket on onions. Cover tightly with foil. Roast 3 to 4 hours, until meat is very tender when pierced with fork.

Transfer brisket to cutting board; let stand 15 minutes to set juices. Pour onion mixture into bowl; let settle a few minutes, then skim off fat.

To serve: Starting at one corner, with sharp knife, slice brisket thinly, making sure to cut against the grain. (Meat will fall into shreds if not.) Serve with onions and pan juices. Makes 12 servings

Make-ahead tip: Prepare brisket a day ahead. Transfer onion mixture to bowl; refrigerate. Cool brisket until warm, then slice. Place in oven-proof dish, cover tightly and refrigerate. Next day, skim fat from onions; pour over brisket. Cover with foil; heat at 325 degrees about 30 minutes, until hot.

Thursday, April 13, 2000



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