Hanukkah Braised Brisket
- Ready In:
- 5hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 lbs beef brisket
- kosher salt
- black pepper, freshly ground
- 4 tablespoons flour
- 2 tablespoons olive oil
- 5 large yellow onions, chopped
- 8 garlic cloves, smashed
- 3⁄4 cup tomato paste
- 1 (750 ml) bottle full-bodied red wine
- 1 teaspoon sugar
- 4 stalks celery
- 2 sprigs rosemary
- 2 bay leaves
- 1 lb baby carrots
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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RECIPE SUBMITTED BY
accidental glutton
Los Angeles