Cajun Beef Brisket
Cajun Beef Brisket is a main course that serves 3. One serving contains 445 calories, 40g of protein, and 14g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. Hanukkah will be even more special with this recipe. Head to the store and pick up cajun seasoning, beef brisket, tomato sauce, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Place meat, fat side up, in a greased 11-in. x 7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat.
Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender.
Drain and discard juices. Discard bay leaf.
In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat.
Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.
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 Tait Border Crossing Shiraz with a 4.1 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Tait Border Crossing Shiraz