Page 176 - 17-47 March 17 2021

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Bubbe’s Brisket

Pesach Meat INGREDIENTS

Brisket

1 tablespoon avocado oil

1 teaspoon salt

freshly ground Black Pepper

1 brisket, grass-fed if possible (around
4 pounds)

1 large onion, sliced thin

6 large carrots, chopped

5 cloves garlic, minced or 5 cubes
Frozen Garlic

32 ounces beef broth

DIRECTIONS

Make the Brisket
Heat a large stockpot over medium-high heat and add the avocado oil.
Rub the salt and pepper into the brisket and place in the pot. Cook for about seven minutes
on each side.
Add the onion, carrots, garlic and broth to the pot. Bring to a low simmer and cover. Cook
for four hours or until tender. Remove the brisket and allow to rest for 10 minutes.
Slice it and serve with cooked veggies and any desired greens.
Tip: Bubbe’s tip: Us bubbes were born for brisket. It is the very meat to our potatoes. Try
not to futz around with this one too much, just trust the bubbe method!

Y-9 The Bulletin 718.387.0123 • Ads@willbulletin.com March 17 '21