My grandmother’s brisket recipe is delicious, and it can also be used for Top of the Rib Roast. I subbed in some fresh ingredients for canned ones that she used, but in a pinch you can use a can of sweet potatoes in heavy syrup and canned shallots instead of the fresh vegetables.
- 3-6 pounds Top of the Rib Roast
- 3 yellow onions
- 15 ounces of tomato sauce
- 15 ounces of whole tomatoes
- 10-15 whole shallots
- 3 stalks of celery
- 4-6 medium cut up sweet potatoes
- 2 carrots, chopped
- 1 green pepper
- garlic powder or 2 cloves garlic
- paprika to taste
- black pepper to taste
- 1 can of beer (optional–not kosher for Passover or gluten-free)
- Brown the brisket on both sides and put into a large pot. If you need to chop the brisket in half, put chopped onions between the layers so the liquid can get between them.
- Cut up other ingredients and add to the pot. Make sure the meat is covered with liquid, and add water to the pot if the meat isn’t yet covered.
- Bring to a boil, and then simmer, uncovered, for 4-7 hours, until the roast is delicious and tender.
