Beef Brisket Pot Roast

Name: Beef Brisket Pot Roast
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Jewish
Ingredients: 3 bay leaves; 2 kilograms beef brisket; 473 milliliters beef stock; 2 larges carrots, peeled and cut into 1 1/2 inch pieces; 5 garlic cloves, minced; 1 Tbsp mustard (optional); 1 Tbsp olive oil; 3 larges onions, sliced; 1 sprig rosemary; 8 servings Salt; 1 sprig thyme

Beef Brisket Pot Roast might be a good recipe to expand your main course repertoire. This gluten free, dairy free, and primal recipe serves 8. One serving contains 402 calories, 49g of protein, and 19g of fat. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. Plenty of people really liked this Jewish dish. It can be enjoyed any time, but it is especially good for Hanukkah. If you have onions, carrots, mustard, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Ingredients

Servings:

bay leaves 2kilograms

beef brisket 473milliliters

beef stock 2larges

carrots, peeled and cut into 1 1/2 inch pieces 5

garlic cloves, minced 1Tbsp

mustard (optional)1Tbsp

olive oil 3larges

onions, sliced 1sprig

rosemary 8servings

Salt 1sprig

thyme

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. One wine you could try is K Vintners Morrison Lane Syrah. It has 4.2 out of 5 stars and a bottle costs about 32 dollars.