Brisket with Carrots and Onions

Name: Brisket with Carrots and Onions
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 12
Cuisine: Jewish
Ingredients: 3 kgs beef brisket; 2 teaspoons freshly ground black pepper; 454 grams carrots, peeled and cut into 2-inch chunks; 8 stalks celery, cut into 2-inch chunks; 6 fresh or dried bay leaves; 4 cloves tablespoon minced garlic; 2 Tbsps kosher salt; 2 teaspoons dried oregano leaves; 1 kgs tomato juice; 6 yellow onions, peeled and sliced

Brisket with Carrots and Onions might be just the Jewish recipe you are searching for. One portion of this dish contains around 50g of protein, 17g of fat, and a total of 431 calories. This gluten free, dairy free, paleolithic, and primal recipe serves 12. It works well as a rather expensive main course. A mixture of onions, garlic, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 4 hours and 10 minutes. It can be enjoyed any time, but it is especially good for Hanukkah.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)

Ingredients you will need

Tomato Juice

Bay Leaves

Vegetable

Carrot

Oregano

Celery

Garlic

Onion

Pepper

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Baking Paper

Aluminum Foil

Roasting Pan

Bowl

Bake for 3 1/2 hours, or until the meat is tender.

Ingredients you will need

Meat

Equipment you will use

Oven

Remove the meat from the pan and keep it warm.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Frying Pan

To serve, slice the meat across the grain.

Ingredients you will need

Grains

Meat

Serve with the vegetables.

Ingredients you will need

Vegetable

Equipment

Ingredients

Servings:

3kgs

beef brisket 2teaspoons

freshly ground black pepper 454grams

carrots, peeled and cut into 2-inch chunks 8stalks

celery, cut into 2-inch chunks 6

fresh or dried bay leaves 4cloves

tablespoon minced garlic 2Tbsps

kosher salt 2teaspoons

dried oregano leaves 1kgs

tomato juice 6

yellow onions, peeled and sliced

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. You could try Yalumba Samuel's Collection Shiraz. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 24 dollars per bottle.

Yalumba Samuel's Collection Shiraz

A moreish Barossa Shiraz that is approachable, full-bodied and fleshy. Deep and brooding with aromas of dark fruits, red spices, anise and ripe cherries, the palate flows with even texture towards a soft finish.Enjoy with sweet potato and black bean burgers or a lamb roast with all the trimmings.