KOSHER RECIPE - Holiday Tender Brisket | Kosher Recipes and Jewish Table Settings

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Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2015

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Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

2 medium shallots, minced
2 cloves garlic, minced
4 teaspoons chili powder
4 teaspoons smoked paprika or Hungarian paprika
2 teaspoons ground cinnamon
2 teaspoons oregano
1 teaspoon kosher salt
4 pounds first-cut brisket
¼ cup red wine
1 cup chicken stock
1 14-ounce can diced tomatoes
¼ cup packed dark brown sugar
¼ cup cider vinegar

Directions

Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.