Barbecued Brisket is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains roughly 36g of protein, 14g of fat, and a total of 333 calories. This recipe from Taste of Home requires beef brisket, brown sugar, canolan oil, and lemon juice. It is perfect for Hanukkah. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is a reasonably priced recipe for fans of Jewish food. If you like this recipe, take a look at these similar recipes: Barbecued Brisket, Barbecued Brisket, and Tender Barbecued Brisket.
Place brisket in a large Dutch oven.
Add 1/2 cup water. Cover and bake at 325° for 2 hours.
Meanwhile, in a small saucepan, saute onion and garlic in oil until tender.
Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally.
Add Liquid Smoke; mix well.
Drain drippings from Dutch oven.
Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.
Recommended wine: Shiraz, Tempranillo, Zinfandel
Brisket on the menu? Try pairing with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The Les Alexandrins Syrah with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Les Alexandrins SyrahSituated between the semi-continental climate of Burgundy and the Mediterranean climate of Provence, the winters are continental: cold, wind and little rain. The summers are Mediterranean: hot with storms and little wind. Thanks to the contrast in the climate, this Syrah reveals intense aromas of red fruit and spices and a beautiful minerality.