A tender, slow-cooked brisket recipe perfect for Passover or any special occasion. The brisket is browned and then braised for hours with onions, herbs, and a savory sauce of red wine and orange juice.
Author
Jill Miller
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (5 to 6-pound) | Brisket, trimmed |
| 4 cups | Coarsely chopped Onions |
| 4 cloves | Garlic, minced |
| 2 | Bay Leaves |
| 1 teaspoon | Dried Thyme |
| To Taste | Salt and fresh ground Black Pepper |
| 1/2 cup | Extra virgin Olive Oil |
| 2 cups | Dry Red Wine |
| 2 cups | Beef Stock |
| 1 cup | Orange Juice |
Instructions
- Preheat the oven to 375°F.
- In a large heavy skillet over medium-high heat, heat half of the olive oil. Add the onions, reduce heat to medium, and cook until softened.
- Add the garlic, bay leaves, thyme, salt, and pepper to taste. Cook for 2-3 minutes more.
- Add the red wine to the skillet, turn the heat to high, and cook for about 5 minutes, scraping any browned bits from the bottom of the pan. The wine should reduce by about half.
- In a large, heavy Dutch oven or roasting pan, heat the remaining oil over medium-high heat. Brown the brisket on all sides.
- Pour the onion mixture, beef stock, and orange juice over the brisket in the Dutch oven.
- Partially cover the pot and bake for 4 hours, or until the brisket is tender.
- Remove from the oven and allow the brisket to cool to room temperature in its cooking liquid.
- Once cooled, wrap the brisket and the onion/sauce mixture separately and tightly in foil. Refrigerate overnight.
On Serving Day:
- Preheat the oven to 350°F.
- Unwrap the brisket, wipe any solidified fat from the top, and slice the meat against the grain. Arrange the slices in a baking dish.
- Skim the fat from the chilled onion mixture. Pulse the mixture in a food processor or blender until smooth and thick.
- Spoon the sauce over the brisket slices.
- Cover the dish loosely with aluminum foil and bake for about 30 minutes, or until heated through.
Note
This recipe was transcribed from an email sent by Jill Miller. The recipe notes that if not using red wine, you can substitute it with an additional 2 cups of beef stock (for a total of 4 cups). The email also lists a title for “RACK OF LAMB WITH POMEGRANATE & RED WINE SAUCE,” but no recipe follows.
