Suzi Pessah’s Brisket

I love my mom’s brisket. It’s what powers the meals during the Jewish holidays. The sauce makes it so juicy, delicious, and scrumptious, and I love that it’s slow cooked all day. It’s so good that you could satiate yourself just by smelling it! It’s really not a Jewish holiday without it!

Ingredients

• Large Brisket
• 2 Large tomatoes, quartered
• 2 Green bell peppers, roughly chopped
• 1 Large bottle low-sodium soy sauce
• Crushed garlic to taste
• Paprika

Instructions

• Put the tomatoes and green peppers in a food processor or blender and pulse into a paste.
• If using a crockpot (or electric fry pan, which is Suzi’s go-to): ○ Sprinkle brisket with paprika, to taste. ○ Put brisket in crock pot, add soy sauce, and then top brisket with the tomato/green pepper puree - plus the garlic. ○ Cook until tender (~high 4 hours, or low 6+ hours). ○ Half way through cooking, slice the meat thin and add back to the sauce to continue cooking.
• If using a dutch oven: ○ Preheat oven to 300°. ○ Sear the brisket directly in your dutch oven. Then add sauce soy, tomato/pepper puree, garlic, and paprika. ○ Cover with a lid and bake in the oven for 2 hours (then flip the brisket) and finish for another 1.5-2 hours or until fork tender. Shred the meat and serve with the sauce.