Classic Brisket

Name: Classic Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms boneless beef brisket, trimmed with some fat left on; 2 celery stalks, chopped; 340 grams tomato-chili sauce; 1 Tbsp strongly brewed coffee; 237 milliliters dry red wine; 237 milliliters ketchup; 2 teaspoons kosher salt; 2 Tbsps olive oil; 710 milliliters onions, chopped and divided (about; 2 teaspoons freshly ground pepper; 2 teaspoons seasoned salt or Greek seasoning; 1 Tbsp stone-ground mustard; 1 teaspoon Worcestershire sauce

Classic Brisket

Classic Brisket might be just the main course you are searching for. This recipe makes 8 servings with 560 calories, 55g of protein, and 23g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Hanukkah will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. A mixture of beef brisket, strongly coffee, tomato-chili sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Jewish cuisine.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 3 ingredients; sprinkle mixture over both sides of brisket.

Heat oil over medium-high heat in a large heavy roasting pan set over 2 burners.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Add brisket, fat side down, and cook about 5 minutes or until browned on underside. Turn brisket; add celery and 1 cup onion around sides of pan. Cook, stirring vegetables occasionally, 6 to 8 minutes or until brisket is browned and vegetables are golden.

Ingredients you will need

Vegetable

Celery

Onion

Equipment you will use

Frying Pan

Mix chili sauce, next 4 ingredients, and remaining chopped onion in a bowl; pour over brisket, combining with pan juices and vegetables. Cover with aluminum foil, and bake 1 hour.

Ingredients you will need

Chili Sauce

Vegetable

Onion

Equipment you will use

Aluminum Foil

Oven

Bowl

Frying Pan

Add wine, cover, and bake 2 1/2 to 3 more hours or until brisket is very tender when pierced with a fork.

Ingredients you will need

Wine

Equipment you will use

Oven

Transfer to cutting board; let stand 10 minutes. Slice thinly against grain, and arrange on a warm platter. Skim fat from pan juices; serve juices as gravy.

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Grains