Recipe By : Golda Kagan, Newton, MA
8 pounds beef brisket, single cut -- cut into 2 pieces
2 large cans tomato juice -- Sacramento brand *
2 pounds carrots -- peeled and sliced
24 small new potatoes -- scrubbed
24 small pearl onions
4 cloves garlic
* Sacramento tomato juice is the best but you can use a substitute.
Usually I use both the top and bottom of my roasting pan cooking on top of the stove.
Brown the brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours.
Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.
Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve.
Golda Kagan is my sister-in-law's mother-in-law. We usually gather at her house for Jewish holidays. She always makes this brisket for Passover.
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