Marilyn Turck Pritikin makes her mother Bertha’s recipe for brisket. She recommends cooking the meat one to two days ahead and slicing it when it’s cold.
|1||large sweet onion, thinly sliced|
|1||flat-cut beef brisket (4½ to 5 pounds), excess fat trimmed|
|1½||pounds baby potatoes or fingerlings, unpeeled and scrubbed|
|8||medium carrots, cut into 3-inch lengths|
|Salt and pepper, to taste|
|3||tablespoons hot Hungarian paprika, or more to taste|
|5||cups water, or more if needed|
|½||cup red wine|
1. Set the oven at 325 degrees. Have on hand a large, sturdy roasting pan (about 18 by 12 by 3 inches) and heavy-duty foil.
2. Spread the onion in the pan. Place the brisket on top and surround with potatoes and carrots. Sprinkle the meat with salt, pepper, and paprika, adding as much as 1 tablespoon more paprika if you like meat spicy. Pour enough water around the meat so it reaches about halfway up the sides of the meat. Add the red wine. Cover the pan with heavy-duty foil.
3. Bake for 3 hours, turning once, or until the meat is tender when pierced with a kitchen fork. (Check the meat after 2 hours; add more water if needed to reach halfway up the sides of the meat.) Cool, uncovered. Wrap the meat in foil and refrigerate. Chill the vegetables separately. Pour the braising liquid into a container and refrigerate; when cold, skim off the congealed fat.
4. Transfer the meat to a cutting board and slice it thinly across the grain. (The grain is the direction of the muscle lines of the brisket; cut across them, not in the same direction.)
5. Set the oven at 375 degrees.
6. Arrange the brisket slices in a large roasting pan. Surround with the onion, potatoes, and carrots. Pour 2 to 3 cups of the braising liquid over the meat. Cover the pan with foil and heat for 30 to 40 minutes or until hot.
7. In a saucepan, heat the remaining sauce; taste for seasoning. Pass the extra gravy separately. Adapted from Marilyn Turck