My Best Beef Brisket
The recipe My Best Beef Brisket is ready in about 14 hours and 5 minutes and is definitely a spectacular gluten free and fodmap friendly option for lovers of Jewish food. This main course has 555 calories, 63g of protein, and 31g of fat per serving. This recipe serves 8. Head to the store and pick up soy sauce, lemon juice, cream cheese, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Hanukkah will be even more special with this recipe.
Instructions
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket.
Place in refrigerator and marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove brisket from marinade and place in a 9x13 inch baking dish.
Bake in a preheated oven for 6 hours or until tender.
For the sauce, in a small bowl combine the softened cream cheese and horseradish.
Whisk together thoroughly.
Recommended wine: Shiraz, Tempranillo, Zinfandel
Beef Brisket works really well 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. One wine you could try is Tournon Mathilda Shiraz. It has 4 out of 5 stars and a bottle costs about 16 dollars.
![Tournon Mathilda Shiraz]()
Tournon Mathilda Shiraz
A brilliant, dark ruby color. Nose: deep with black fruits and pepper aromas.A supple and greedy palate with silky and elegant tannins. Sommelier's advice: Ham, bacon, braised beef.