This brisket comes out smooth and creamy every time.
- Cooking and Prep: 8 h
- Serves: 8
Marinate the Brisket
Coat a large roasting pan with nonstick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder, and garlic powder. Rub brisket with spices to coat on all sides.
In a large nonstick skillet, heat oil over medium heat. Sauté onions for five minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar, and wine. Simmer for five minutes, stirring occasionally. Let cool.
Pour sauce over, around, and under the brisket. Cover and marinate in the refrigerator for at least one hour or overnight, turning occasionally.
Preheat oven to 325 degrees Fahrenheit. Bake, covered, for three to three and a half hours or until meat is fork-tender. (Calculate 45 minutes per pound to determine the cooking time.) Discard bay leaves. Let cool.
Notes by Norene.
Refrigerate several hours or overnight.
Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.
Reheat, covered, in pan gravy at 350 degrees Fahrenheit for 25–30 minutes.
Brisket should be cooked “low and slow,” with lots of onions. The internal temperature should not rise above 180°F on a meat thermometer; after it reaches 200°F, the brisket will become dry.
Ask your butcher to cut a very large brisket (8 pounds/3.6 kilograms) in half. Total cooking time will be the same as for one 4-pound/1.8-kilogram brisket.
Slow Cooker Method: Season brisket and prepare sauce as above; add to slow cooker insert coated with nonstick cooking spray. Marinate overnight in the refrigerator. Place insert into slow cooker; cook on low for 8–10 hours.
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders ArtScroll/Mesorah Publications.