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.
Click here and choose The Perfect Dutch Ovens for Your Shabbat Brisket
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- Joan Nathan’s Juicy Brisket Braised in Pomegranate Juice (thejewishhostess.com)
- Unbelievable Shabbat Brick Roast with Wine, Cranberry Sauce, and Portobello Mushrooms (thejewishhostess.com)
- Apricot and Honey Easy Kosher Brisket Recipe (thejewishhostess.com)
Any advice on freezing this dish? Or, do you recommend preparing a few days in advance?
Thanks
Either way – I usually prepare it a few days in advance but it does freeze really well too. The trick to very tender brisket here is cooking the sliced brisket in the sauce for a long time, so if you do freeze it, make sure not to overcook it so that it won’t fall apart once you thaw and reheat it.