- Yield: 8-10
- Prep: 25 minutes
- Cook: 3 hours, 10 minutes
- Total: 3 hours, 35 minutes
Brisket is a traditional Ashkenazi dish for any big meal, from Rosh Hashanah to Passover, and though it's considered a fairly fancy offering for a festive meal, it doesn't have to be a pain in the tuchis.
Brisket comes from the chest of the cow and it's very flavorful, but it can be tough and stringy, too. The key to an excellent brisket is to keep the meat covered while it's cooking, and to give it plenty of liquid to absorb so it doesn't get too dry.
This recipe originally called for sherry, but when a friend brought over a bottle of Farbrengen brand semi-dry red wine as a joke (Farbrengen being the only brand of wine I know of that features pictures of Hasidim on the label) I decided to try it in our family's brisket for Rosh Hashanah. The reviews were excellent, so from now on when I make brisket I'm only using sweet Kiddush wine like Farbrengen or Manischewitz.
- 2 Tablespoons barbecue sauce
- 1 Tablespoon lemon juice
- 1 sliced sweet onion
- 6 chopped carrots
- 20 oz Farbrengen, Manischewitz or other very sweet wine
- 1 12 oz bottle bottle chili sauce (we recommend Heinz brand, or something mild)
- 5-7 lbs brisket
- garlic salt (optional)
- 3 lbs potatoes, quartered
- onion salt (optional)
Sprinkle seasonings over meat and rub in lightly. Sear the meat in 500F degree oven for 10 minutes on each side. Combine liquids and vegetables, pour over meat, cover and cook at 350 degrees for 3 hours. Freezes well.
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