Beef Brisket with Merlot and Prunes

Name: Beef Brisket with Merlot and Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 3 Tbsps balsamic vinegar; 2 kilograms flat-cut (also called first-cut) beef brisket, trimmed of most fat; 411 grams diced tomatoes in juice (preferably fire-roasted); 4 mediums carrots, peeled, thinly sliced; 1 Tbsp finely chopped fresh thyme; 16 garlic cloves, peeled; 118 milliliters prune juice; 237 milliliters Merlot or other dry red wine; 2 Tbsps olive oil; 907 grams onions, sliced; 2 Tbsps chopped fresh Italian parsley; 227 grams 1/2 cups pitted large prunes (about

Beef Brisket with Merlot and Prunes might be just the main course you are searching for. This recipe makes 8 servings with 591 calories, 51g of protein, and 21g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Only Head to the store and pick up merlot, onions, prune juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Jewish cuisine. It is perfect for Hanukkah. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

Heat oil in heavy extra-large skillet over high heat.

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Cooking Oil

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Frying Pan

Add brisket and cook until deep brown, about 7 minutes per side.

Transfer brisket, fat side up, to large roasting pan.

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Roasting Pan

Add tomatoes with juice and wine to skillet.

Ingredients you will need

Tomatoes In Juice

Wine

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Frying Pan

Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket.

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Carrot

Garlic

Onion

Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar.

Ingredients you will need

Vinegar

Prunes

Juice

Thyme

Sprinkle lightly with salt and pepper.

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Salt And Pepper

Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.

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Aluminum Foil

Oven

Frying Pan

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burnersbefore continuing.

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Aluminum Foil

Remove brisket from roasting pan, scraping off juices.

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Roasting Pan

Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices.

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Grains

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Frying Pan

Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan.

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Vegetable

Prunes

Equipment you will use

Frying Pan

Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan.

Ingredients you will need

Vinegar

Juice

Prunes

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Frying Pan

Heat sauce; season with salt and pepper.

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Salt And Pepper

Sauce

Overlap brisket slices in 13x9x2- inch glass baking dish.

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Glass Baking Pan

Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.

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Sauce

Rewarm brisket, covered, in 350°F oven for 30 minutes.

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Oven

Sprinkle brisket with parsley; serve.

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Parsley

Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

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Whole Turkey

You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

Ingredients you will need

Wine

Plum

Equipment

Ingredients

Servings:

3Tbsps

balsamic vinegar 2kilograms

flat-cut (also called first-cut) beef brisket, trimmed of most fat 411grams

diced tomatoes in juice (preferably fire-roasted)4mediums

carrots, peeled, thinly sliced 1Tbsp

finely chopped fresh thyme 16

garlic cloves, peeled 118milliliters

prune juice 237milliliters

Merlot or other dry red wine 2Tbsps

olive oil 907grams

onions, sliced 2Tbsps

chopped fresh Italian parsley 227grams

1/2 cups pitted large prunes (about

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are great choices 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 Gilgal Syrah (OK Kosher). It has 4 out of 5 stars and a bottle costs about 18 dollars.