Google Seder Recipes Boiled Kosher Brisket with Horseradish Salsa Verde 4 pounds boneless beef brisket 3 medium onions, quartered 6 qt Beef Broth (or chicken) 6 qts water 2 bay leaves 1 tsp black pepper 3 medium carrots, peeled and cut in chunks 3 stalks celery 2 bunches flat leaf parsley 1/4 cup freshly grated horseradish root 2 Tbl shallots, diced 2 Tbl red wine vinegar 2 Tbl extra virgin olive oil NOTE: Brisket is best if you have 3 days to make but can all be done at once. Brisket is more difficult to slice if warm. 2 days in advance: generously season with salt, refrigerate overnight 1 day in advance - In a deep stock pot, add water, broth, onions, celery, carrots, bay leaves, black peppercorns and season broth as if it were a soup. - Warm broth so that it's moderate (approximately 170 degrees) - Place brisket in broth (it will float),...

Continue reading