Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this recipe for Brisket in Wine Sauce. Geller once again demonstrates how delicious and festive dishes can be easily and quickly prepared. Brisket is a popular Jewish holiday entree, especially for Rosh Hashanah and Passover.
Prep Time: 9 minutes
Cook Time: 3 hours, 00 minute
Ingredients:
- 1 (2 1/2 -pound) beef brisket, thick-cut
- 1 tablespoon paprika
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 medium onions, sliced
- 2 cloves garlic, peeled, halved
- 1 1/2 cups ketchup
- 1 1/2 cups dry red wine
- 1 1/2 cups water
Preparation:
1. Preheat oven to 325° Fahrenheit (165° Celsius).
2. Rinse brisket. Place in roasting pan.
3. Rub paprika, basil, salt and pepper into meat.
4. Scatter onions and garlic over meat.
5. In a medium bowl, mix ketchup, wine and water. Pour over brisket.
6. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
7. Bake at 325° Fahrenheit (165° Celsius) for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
YIELD: 8 servings
SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
2. Rinse brisket. Place in roasting pan.
3. Rub paprika, basil, salt and pepper into meat.
4. Scatter onions and garlic over meat.
5. In a medium bowl, mix ketchup, wine and water. Pour over brisket.
6. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
7. Bake at 325° Fahrenheit (165° Celsius) for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
YIELD: 8 servings
SOURCE: Quick and Kosher: Recipes from the Bride Who Knew Nothing, by Jamie Geller. Recipe reprinted with permission from Feldheim Publishers.
