Hanukkah Braised Brisket

"Deliciously flavorful & tender brisket. Can be made a day ahead.. Skim fat off the chilled dish & cut the brisket into thin slices. Return the brisket to the sauce, cover & warm in a 300 degree oven until hot throughout, about 1 1/2 hours"
 
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Ready In:
5hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Preheat oven to 300 degrees.
  • Generously season the brisket on all sides with kosher salt & black pepper, then coat with flour. Heat olive oil in a large Dutch oven over medium high heat & brown the brisket on all sides, about 10 minutes. Remove brisket from the Dutch oven & set aside.
  • Add chopped onions & 2 tsp salt to the Dutch oven & cook until beginning to soften, about 5 minutes. Add garlic and continue to cook, stirring often, for 10 minutes.
  • Add tomato paste & cook for 5 minutes. Next, add the bottle of red wine, bay leaves, sugar & 1 cup of water. Bring to a low simmer, scraping up the brown bits in the bottom of the pot.
  • Put the celery, rosemary, carrots in the bottom of the Dutch oven. Place the brisket on top.
  • Bake for 5 hours & serve with creamy horseradish sauce.

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