Panhandle Beef Brisket
The recipe Panhandle Beef Brisket can be made in about 3 hours and 40 minutes. One serving contains 292 calories, 30g of protein, and 11g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 16. It is perfect for Hanukkah. It works well as an affordable main course. A couple people really liked this Jewish dish. A mixture of onion, chili powder, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. Users who liked this recipe also liked Panhandle Sandwiches, Beef Brisket, and Braised Beef Brisket.
Instructions
In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired.
Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender.
Heat reserved sauce. Thinly slice meat across the grain.
Recommended wine: Shiraz, Tempranillo, Zinfandel
Beef 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. One wine you could try is Masia de la Luz Cava Brut. It has 4.9 out of 5 stars and a bottle costs about 12 dollars.
Masia de la Luz Cava Brut
Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.