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Rosh Hashanah Brisket

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Brisket

Brisket

Giora Shimoni
It wouldn't be Rosh Hashanah in my home without brisket. This simple brisket recipe, which can be prepared in advance, produces moist, sweet meat which can be enjoyed throughout the holiday.

Prep Time: 15 minutes

Cook Time: 4 hours

marinate overnight: 8 hours

Total Time: 12 hours, 15 minutes

Yield: 10-12 servings

Ingredients:

  • 1 5-7 pound brisket, washed and drained
  • 1/2 cup oil
  • 1/4 cup Coca-Cola
  • 1/2 cup red wine (dry)
  • 1/4 cup honey
  • 4 Tbsp. ketchup
  • 1/2 tsp. mustard powder
  • 1 small onion chopped
  • 1/2 tsp. paprika

Preparation:

1. Place brisket in a roasting pan. Chop all seasonings in food processor and pour over brisket. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly. If the meat is not sliced against the grain, it will be tough.

SERVING SUGGESTION: Make gravy with drippings from the meat. Melt 4 Tablespoons of parve margarine in a heavy saucepan. Slowly stir in 4 Tablespoons of all-purpose flour (use potato starch instead of flour during Passover). Cook and stir for approximately 3 minutes, or until margarine just starts to darken. Slowly stir in 2 cups of drippings. Continue cooking and stirring until gravy thickens to desired consistency. Season with salt and pepper. Serve slices of brisket with gravy.

Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.
User Reviews

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 5 out of 5
Soooooo Sweet!, Member sunshine1960

This was a beautiful brisket. The meat just fell apart and had awesome flavour. The only change I made was that I used Heinz chili sauce instead of ketchup but I'm sure it would just as wonderful with the ketchup too.

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