One-Pan Meat and Veggies

Relly Raskin August 6, 2025

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27

4h 30m 5

Easy Gluten Free Meat

Contains: Soy

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Ingredients

One-Pan Meat and Veggies

2-pound (910-gram) brisket
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon Gefen Onion Powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
2 onions, sliced in half-moons
2 cloves garlic, sliced
3 cups Manischewitz Chicken Broth
3 tablespoons soy sauce
1 tablespoon Tuscanini Red Wine Vinegar
3 onions, cut into large chunks
1 8-ounce (225-gram) box mushrooms
2 potatoes, cut into large chunks
2 sweet potatoes, cut into large chunks
3 carrots, cut into large chunks

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classic meat and vegetables one pan Relly Raskin traditional

Directions

Combine the spices and rub it over the meat. Let it marinate overnight.
Heat the oil in a pan and sear the meat on all sides. Place the brisket in a

baking pan.
Add the onions and garlic to the pan that was used to sear the meat and sauté for five minutes. Put the fried onions and garlic on top of the meat.
Add the chicken broth, soy sauce, and red wine vinegar to the pan. Cover

well and cook for two hours.
Slice the meat. Add more broth if needed. Add the vegetables, putting the onions and mushrooms on the bottom so the potatoes don’t suck up all the juice. Cook for another two hours.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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One-Pan Meat and Veggies

Relly Raskin

Family Table by Mishpacha Magazine

Ingredients

One-Pan Meat and Veggies

2-pound (910-gram) brisket
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon Gefen Onion Powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
2 onions, sliced in half-moons
2 cloves garlic, sliced
3 cups Manischewitz Chicken Broth
3 tablespoons soy sauce
1 tablespoon Tuscanini Red Wine Vinegar
3 onions, cut into large chunks
1 8-ounce (225-gram) box mushrooms
2 potatoes, cut into large chunks
2 sweet potatoes, cut into large chunks
3 carrots, cut into large chunks

Directions

Step 1

Combine the spices and rub it over the meat. Let it marinate overnight.
Heat the oil in a pan and sear the meat on all sides. Place the brisket in a

baking pan.
Add the onions and garlic to the pan that was used to sear the meat and sauté for five minutes. Put the fried onions and garlic on top of the meat.
Add the chicken broth, soy sauce, and red wine vinegar to the pan. Cover

well and cook for two hours.
Slice the meat. Add more broth if needed. Add the vegetables, putting the onions and mushrooms on the bottom so the potatoes don’t suck up all the juice. Cook for another two hours.

Step 2 - Credits