BRISKET IN WINE SAUCE
Nothing compares to rich brisket. This brisket and wine sauce recipe from JOY of KOSHER couldn't be easier to prepare and is a guaranteed crowd-pleaser.
Provided by Jamie Geller
Categories Dinner, Main
Time 3h9m
Yield 8
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325°F. 2. Rinse brisket and place in roasting pan. 3. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. 4. In a medium bowl, mix together ketchup, wine, and water. Pour over brisket. 5. Cover pan tightly with aluminum foil, tenting so the foil does not touch the meat. 6. Bake, covered, at 325°F for 3 hours, or until a digital thermometer inserted into the center of the brisket reads 190°F. 7. Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.
Nutrition Facts :
WINE-BRAISED BRISKET
Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.
Provided by Jenn Louis
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
- Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
- Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
- Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
- Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
- Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.
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