Louise Moll’s Brisket
Ingredients
- 1 single brisket (3 to 4 lbs) (I bought a 4.82 lb kosher single brisket at THE BUTCHERIE in
Brookline, but you don’t need to buy kosher meat.)
- 1 tbsp of oil
- 1 large onion (sliced and cut up)
- Lite (low sodium) soy sauce
- Worcestershire sauce
- fresh garlic (several cloves minced)
- sliced mushrooms (2 to 3 cups)
- 1 bunch of carrots (peeled and cut)
- 6 to 8 medium potatoes (peeled and cut in half) (I used the Yukon gold, which work very well but
you can use any good boiling potato.)
- Pam spray
- Dutch oven or large pot (not too deep but large) with cover
Directions
- Spray pan with Pam.
- Put brisket in pan and sear it (should be brown on both sides). Don’t
- blacken.
- Add 1 tbsp of oil if dry.
- Push meat to one side of pan and sauté onions in same pan.
- Add ½ cup of water.
- Add 2 to 3 tbsp Worcestershire sauce.
- Add 2 tbsp lite soy sauce.
- Add fresh garlic.
- Add pepper and salt to taste.
- Simmer (DON’T BOIL) — KEEP WATCHING WATER AND ADD MORE IF NEEDED.
- Cook brisket up to 2 ½ hours (AGAIN THIS SHOULD BE DOWN ON A LOW HEAT TO
SIMMER NOT BOIL).
- Add sliced mushrooms.
- Add potatoes and carrots. (If you don’t have room in your pan/pot, cook
potatoes separately — boil them).
- ABOVE ALL — DON’T LET WATER BOIL OUT. KEEP CHECKING MEAT TO ENSURE
THERE’S ENOUGH GRAVY IN PAN.
