Beef Brisket My Way

Name: Beef Brisket My Way
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 8
Cuisine: Jewish
Ingredients: 59 milliliters balsamic vinegar; 2 kilograms beef brisket; 118 milliliters beef stock; 425 grams stewed tomatoes; 3 larges carrots; 2 stalks celery, with leaves; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 4 large cloves garlic, diced; 1 large onion, sliced into rings; 8 servings salt and pepper to taste; 59 milliliters Merlot wine

Need a gluten free, dairy free, and primal main course? Beef Brisket My Way could be a spectacular recipe to try. One portion of this dish contains roughly 61g of protein, 21g of fat, and a total of 491 calories. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. It will be a hit at your Hanukkah event. It is a pretty expensive recipe for fans of Jewish food. From preparation to the plate, this recipe takes about 6 hours and 15 minutes. Head to the store and pick up thyme, beef brisket, onion, and a few other things to make it today.

Instructions

Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag.

Ingredients you will need

Salt And Pepper

Beef Brisket

Equipment you will use

Baking Pan

Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.

Ingredients you will need

Balsamic Vinegar

Merlot

Steak

Preheat the oven to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary.

Ingredients you will need

Rosemary

Garlic

Onion

Thyme

Equipment you will use

Roasting Pan

Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.

Ingredients you will need

Stewed Tomatoes

Beef Stock

Marinade

Onion

Equipment you will use

Aluminum Foil

Frying Pan

Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.

Ingredients you will need

Carrot

Celery

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 2kilograms

beef brisket 118milliliters

beef stock 425grams

stewed tomatoes 3larges

carrots 2stalks

celery, with leaves 2teaspoons

dried rosemary 2teaspoons

dried thyme 4large cloves

garlic, diced 1large

onion, sliced into rings 8servings

salt and pepper to taste 59milliliters

Merlot wine

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. 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 Gilgal Syrah (OK Kosher) with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.