Red-Wine-Braised Beef Brisket

Name: Red-Wine-Braised Beef Brisket
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 bay leaf; 1 kilograms beef brisket, fat trimmed to 1/4 inch; 59 milliliters canola oil; 2 carrots, finely diced; 1 rib celery rib, finely diced; 473 milliliters dry red wine; 2 garlic cloves, thinly sliced; 4 juniper berries, smashed; 177 milliliters chicken stock or low-sodium broth; 4 larges onions, thinly sliced; 6 servings Pretzel Dumplings; 118 milliliters raisins; 237 milliliters red wine vinegar; 6 servings Salt and freshly ground pepper; 2 tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional); 1 teaspoon chopped thyme; 2 teaspoons white peppercorns

Red-Wine-Braised Beef Brisket is a dairy free main course. One serving contains 681 calories, 45g of protein, and 25g of fat. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have chicken stock, beef brisket, carrots, and a few other ingredients on hand, you can make it. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. It is a rather pricey recipe for fans of Jewish food. It can be enjoyed any time, but it is especially good for Hanukkah. Horseradish Sauce (Sara Moulton.

Instructions

In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.

Ingredients you will need

White Peppercorns

Red Wine Vinegar

Juniper Berries

Beef Brisket

Red Wine

Carrot

Celery

Garlic

Onion

Equipment you will use

Ziploc Bags

Preheat the oven to 27

Equipment you will use

Oven

Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Marinade

Cooking Oil

Transfer the brisket to a large plate.

Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.

Ingredients you will need

Apple

Onion

Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.

Ingredients you will need

Salt And Pepper

Bay Leaves

Marinade

Raisins

Thyme

Meat

Equipment you will use

Oven

Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple.

Ingredients you will need

Salt And Pepper

Chicken Stock

Apple

Sauce

Equipment you will use

Measuring Cup

Serve with the sauce and Pretzel Dumplings.

Ingredients you will need

Pretzels

Sauce

Equipment

Ziploc Bags

Oven

Measuring Cup

Ingredients

Servings:

bay leaf 1kilograms

beef brisket, fat trimmed to 1/4 inch 59milliliters

canola oil 2

carrots, finely diced 1rib

celery rib, finely diced 473milliliters

dry red wine 2

garlic cloves, thinly sliced 4

juniper berries, smashed 177milliliters

chicken stock or low-sodium broth 4larges

onions, thinly sliced 6servings

Pretzel Dumplings 118milliliters

raisins 237milliliters

red wine vinegar 6servings

Salt and freshly ground pepper 2

tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)1teaspoon

chopped thyme 2teaspoons

white peppercorns

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. The Januik Winery Ciel du Cheval Vineyard Syrah with a 4 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.