Beef Brisket

Name: Beef Brisket
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 10
Cuisine: Jewish
Ingredients: 3 bay leaves; 2 kgs beef brisket, first-cut; 454 grams whole tomatoes, hand-crushed; 4 larges carrots, cut in 3-inch chunks; 3 celery stalks, cut in 3-inch chunks; 480 milliliters dry red wine; 1 handful fresh flat-leaf parsley leaves; 1 Tbsp all-purpose flour (optional); 4 sprigs fresh rosemary, needles striped from the stem and chopped; 4 larges garlic cloves, smashed; 10 servings Coarsely ground black pepper; 1 teaspoons kosher salt, plus more for seasoning; 54 milliliters extra-virgin olive oil; 4 larges red onions, halved

Beef Brisket takes about 4 hours and 35 minutes from beginning to end. For $3.26 per serving, you get a main course that serves 10. One portion of this dish contains roughly 39g of protein, 19g of fat, and a total of 418 calories. If you have carrots, garlic cloves, flour, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Jewish food. It will be a hit at your Hanukkah event. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste.

Ingredients you will need

Garlic

Salt

Equipment you will use

Cutting Board

Knife

Add the rosemary and continue to mash until incorporated.

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Rosemary

Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

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Olive Oil

Rosemary

Garlic

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Bowl

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Roasting Pan

Dutch Oven

Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.

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Crust

Equipment you will use

Roasting Pan

Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.

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Vegetable

Rosemary

Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.

Ingredients you will need

Bay Leaves

Tomato

Parsley

Wine

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Aluminum Foil

Oven

Frying Pan

Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Ingredients you will need

Beef

Equipment you will use

Oven

Frying Pan

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.

Ingredients you will need

Vegetable

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Cutting Board

Roasting Pan

Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/

Ingredients you will need

Sauce

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Roasting Pan

Stove

(If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Ingredients you will need

All Purpose Flour

Gravy

Sauce

Water

Wine

Slice the brisket across the grain (the muscle lines) at a slight diagonal.

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Grains

Serve with potato pancakes.

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Potato

4 medium russet potatoes, peeled

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Russet Potato

2 medium onions

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Onion

Kosher salt and freshly ground black pepper

Ingredients you will need

Ground Black Pepper

Kosher Salt

2 egg whites, lightly beaten

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Egg Whites

1/4 cup finely chopped chives

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Chives

Vegetable oil, for frying

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Vegetable Oil

Serving suggestion: applesauce

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Applesauce

Using a box grater or food processor, coarsely grate the potatoes and onions.

Ingredients you will need

Potato

Onion

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Food Processor

Box Grater

Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid.

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Potato

Onion

Tea

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Cheesecloth

Kitchen Towels

Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

Ingredients you will need

Salt And Pepper

Egg Whites

Potato

Chives

Onion

Equipment you will use

Bowl

Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up.

Ingredients you will need

Potato

Salt

Cooking Oil

Equipment you will use

Paper Towels

Serve immediately with apple sauce, if desired.

Ingredients you will need

Applesauce

Equipment

Ingredients

Servings:

bay leaves 2kgs

beef brisket, first-cut 454grams

whole tomatoes, hand-crushed 4larges

carrots, cut in 3-inch chunks 3

celery stalks, cut in 3-inch chunks 480milliliters

dry red wine 1handful

fresh flat-leaf parsley leaves 1Tbsp

all-purpose flour (optional)4sprigs

fresh rosemary, needles striped from the stem and chopped 4larges

garlic cloves, smashed 10servings

Coarsely ground black pepper 1teaspoons

kosher salt, plus more for seasoning 54milliliters

extra-virgin olive oil 4larges

red onions, halved

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket works really well 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. You could try Blanc de Bleu Cuvee Mousseux. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.