If you ever want to try a real Jewish brisket for Passover, you’ve come to the right place!

Ingredients:

You need:
● a roaster: stainless steel or cast iron. I use a Le Creuset oval roaster with lid
● an additional pan with lid  if you decide to roast the veggies separately
● 1-  first cut or thin cut brisket, about 2 pounds
● Pam olive oil spray
● olive oil
● 1 medium to large onion;

I recently saw this on the Food network, how to French cut an onion:
http://www.thekitchn.com/how-to-french-cut-an-onion-hom-109536

● 4-5 potatoes figure 1 per person
-wash and peel, cut into quarters
● 5 medium to large carrots
-wash, peel, cut into chunky pieces or as desired
● 4 cloves of garlic or to taste
-slice or use garlic press
● optional: mushrooms; sometimes I put in a little ginger
● parsley
● kosher salt, about a tablespoon, pepper
● Mikee Brisket Cooking Sauce (something I recently discovered)

https://www.google.com/search?source=ig&hl=en&rlz=1G1GGLQ_ENUS318&q=mikee+brisket+cooking+sauce&oq=Brisket+cooking+sauce&aq=1m&aqi=g-v1g-m1&aql=&gs_nf=1&gs_l=igoogle.1.1.0i15j0i5.1131.6726.0.10620.23.23.1.4.4.0.141.1659.11j7.18.0.
● I happened to have some San Marzano plum tomatoes in juice, I added about 3 with some juice

Directions:

Procedure:
Brown the brisket: coat roasting pan with olive oil Pam and brown the meat at a
medium heat so it darkens into a crust but not burned

If the brisket is large I do this: Use another Pam coated pan with lid-

Sauté the garlic, and onion until it begins to be transparent, medium heat
> add potatoes: roast the potatoes until they form a gold crust, may take a while
> add carrots and roast, mushrooms

After the meat is browned, reduce to simmer, 2 cups of water and 1/2 jar cooking
sauce. Make sure the meat is coated. Simmer for about 3-4 hours. The longer, the more tender.

Add water to veggies and simmer until tender, turn off heat. Keep adding water if necessary.
You should have at least 2-4 cups liquid.

Cool and let sit overnight if possible so the meat can absorb the flavor and because
it is easier to slice when cold.

You must slice against the grain!

http://www.youtube.com/watch?v=QcKHbNduTxM

http://instructions.wikihow.com/Cut-a-Brisket

When the meat is sliced put back into gravy with vegetables.