Holiday Beef Brisket with Onions

Name: Holiday Beef Brisket with Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Jewish
Ingredients: 3 bay leaves; 237 milliliters chicken stock or canned low-sodium broth; 14 grams 1/2 cup dried porcini mushrooms; 473 milliliters dry vermouth or white wine; 3 kilograms flat-cut brisket; 3 Tbsps chopped garlic; 1 Tbsp sweet Hungarian paprika; 473 milliliters chopped canned Italian tomatoes; 12 servings Kosher salt; 3 Tbsps pure olive oil; 4 mediums onions, thinly sliced; 1 teaspoon chopped oregano; 12 servings Freshly ground pepper; 2 teaspoons chopped thyme; 237 milliliters hot water

Holiday Beef Brisket with Onions might be just the Jewish recipe you are searching for. This recipe serves 12. Watching your figure? This gluten free, dairy free, and primal recipe has 166 calories, 6g of protein, and 4g of fat per serving. 1 person found this recipe to be yummy and satisfying. It is perfect for Hanukkah. If you have olive oil, garlic, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.

Ingredients you will need

Dry Seasoning Rub

Oregano

Paprika

Pepper

Thyme

Salt

Equipment you will use

Bowl

In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid.

Ingredients you will need

Mushrooms

Preheat the oven to 35

Equipment you will use

Oven

Heat the oil in a large enameled cast-iron casserole until shimmering.

Ingredients you will need

Cooking Oil

Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side.

Transfer the brisket to a platter and pour off any excess fat from the casserole.

Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.

Ingredients you will need

Chicken Stock

Bay Leaves

Mushrooms

Tomato

Vermouth

Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.

Ingredients you will need

Garlic

Onion

Meat

Equipment you will use

Oven

Transfer the brisket to a carving board and cover loosely with foil. Simmer the sauce for a few minutes, until it is deeply flavored, then season with salt and pepper. Discard the bay leaves. Carve the brisket across the grain into 3/8-inch thick slices and arrange on a large, warmed platter. Spoon the sauce and onions over the meat and serve.

Ingredients you will need

Salt And Pepper