Simple Easter or Passover Brisket Recipe
4 lbs brisket, chuck roast or beef short ribs
Salt and pepper to taste
Preheat oven to 325. Season brisket, roast or ribs to taste on both sides. Place in a baking dish and cover either with foil or a lid. Roast for 4 hours.
Remove the roast from the oven and shred with a fork. If roast not pulling apart easily, roast for another 30 min. Raise heat to 425 .
Toss all shredded meat in the rendered fat/meat juices. Put back in the oven uncovered for 10-15 minutes until carmelized on the ends.
Serve with veggie of choice . I don’t like potatoes or grains with this very rich and heavy dish.