0

Your Cart is Empty

Cat Cora's Jewish Holiday Brisket

Cat Cora's Jewish Holiday Brisket

Serves 6-8

INGREDIENTS

1 cut of beef brisket, 5 lb
salt and pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1/2 large onion chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 cups chicken stock
2 dry bay leaves
5 carrots cut on a 2 1/2 bias
1 large onion sliced

INSTRUCTIONS

Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat oil in pan. Add brisket, sear until browned, about 5 minutes per side. Transfer to a platter.

Reduce heat to medium. Add chopped onion and minced garlic to pan; cook, stirring often, until onion is soft, about 3-4 minutes. Stir in tomato paste, balsamic vinegar and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.

Add stock and bay leaves, and bring to a boil. Add the brisket back to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 1 1/2-2 hours. Flip meat over. Cover, and roast for 30 minutes more.

Add carrots and sliced onion to brisket, cover, and roast until meat and carrots are tender, about 1 hour. Transfer vegetables to a platter and meat to a cutting board, reserving pan sauce.

Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes.

Thinly slice brisket against the grain. Arrange slices on a platter with the carrots and onions. Glaze meat with with some sauce. Serve immediately with remaining sauce on the side.



Also in Recipes

Chicken Stewed in Garlic and Cinnamon
Chicken Stewed in Garlic and Cinnamon

Cat Cora's Southern Sheet Pan Shrimp Boil
Cat Cora's Southern Sheet Pan Shrimp Boil

Cat Cora's Preserved Lemons
Cat Cora's Preserved Lemons