2012 January 18 | Kosher Recipes and Jewish Table Settings

kosher main dish recipes, kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher thanksgiving recipes, Passover Recipes, purim recipes, baskets, and decor, rosh hashanah roast , lamb, and brisket recipes, shabbat recipes, sukkot and rosh hashanah recipes

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

2 Comments 18 January 2012

I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling job of working with Lisa as we co-produce a couple of historical documentaries for The Joseph J. Sitt Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect main course for your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

Buy a 4-5 pound brisket.
Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).
Remove brisket and sauté 6 onions, coarsely chopped or thickly sliced.
When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
Then add ½ can of tomato paste and brown with the onions for a few minutes.
Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan). The onions and brisket will give off a lot of liquid.
For extra flavor you can add ½ packet of instant onion soup mix. Cover the pan tightly and simmer on a low heat for about 2 hours. You can also cook the brisket in the oven at about 350.
Remove the brisket from the pan and let cool.
In the meantime, skim the sauce and then blend the onions and cooking liquid with a hand blender right in the pot or remove to a blender if you want a smooth and thick gravy.
Season with salt and pepper to taste.
When the brisket is cool, cut off any fat if you wish and slice against the grain.
Nestle the sliced brisket in the gravy, cover and cook for about another hour, until it is very tender. Total cooking time should be about 3 hours.