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1
Place the parsley, peppercorn and bay leaves in a 4-inch square of cheesecloth.
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2
Bind the ends of the cheesecloth together with kitchen string.
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3
This convenient cheesecloth sack holds the herbs, and you can easily remove it from the brisket pan & set aside.
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4
In a small bowl, mix together the matzoh cake meal, salt and ground black pepper with a fork.
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5
Dust the brisket on all sides with the seasoned mixture.
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6
In a large nonstick Dutch oven or heavy casserole, heat the oil over medium-high heat.
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7
Brown the meat on all sides, turning as needed.
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8
Pour off and discard any excess fat.
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9
Add the onions, the herb packet, and the beef stock.
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10
Bring to a boil, then lower the heat so the liquid barely simmers.
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11
Cook the brisket, covered, either on top of the stove or in a preheated 325u00b0F oven for 2 1/2 to 3 hours.
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12
Turn the brisket over at the halfway point.
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13
Check the brisket often; do not let the liquid boil.
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14
When the meat is tender, let it cool.
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15
Discard the cheesecloth sack.
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16
Refrigerate the brisket until the fat solidifies, about 6 hours or overnight.
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17
With a spatula, scrape off the fat and discard.
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18
Cut the brisket into half-inch slices and gradually reheat with all its juices over low heat or in an oven preheated to 250u00b0 F.
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19
Add water or stock as needed.
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20
Serve with a drizzling of pan juices and white horseradish, if desired.
