Fork-Tender Brisket Reviewed by Esti Halpern

SERVES 6

• 1 3-lb (1½-kg) brisket
• generous amount of salt
• generous amount of pepper
• 1 Tbsp oil
• 3–4 stalks celery, cut in chunks
• 6 large yellow onions, cut into wedges
• 1 beet, peeled

Spice Blend

• 1 heaping Tbsp paprika
• 2 Tbsp brown sugar
• 3 Tbsp tomato paste
• 1 Tbsp garlic powder

Combine ingredients for the spice blend in a small bowl. Season the brisket well with the spice blend, salt, and pepper.

In a large Dutch oven or stock pot, heat oil. Add celery and about three-quarters of the onions. Lay the seasoned brisket on top of the celery and onions and cover with the remaining onions. Add the beet.

Cook over low heat for 3–4 hours, turning the brisket periodically. (After cooking, the beet can be discarded or used in another recipe.)

Alternatively, preheat oven to 275–300°F (135–150°C), depending on your oven (a weak 275°F should be brought up a few degrees). Add the celery, onions, seasoned brisket, and beet to a 9×13-inch (23×33-cm) baking pan. Cover tightly with foil and bake for 4–5 hours.