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Meat
Medium
8 Servings
Allergens 
No Allergens specified
8 Hours
Diets
This brisket comes out smooth and creamy every time.
a 4–5 pound beef brisket
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Bartenura Olive Oil
3 large onions, thinly sliced
1/4 cup chopped fresh parsley
1 (6-oz.) can tomato paste
2 tablespoons honey
3 bay leaves
1/2 cup Bartenura Balsamic Vinegar
3/4 cup Alfasi Cabernet Sauvignon (or other dry red wine) or water
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.
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.
Notes by Norene.
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders ArtScroll/Mesorah Publications.
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Very good and low in sugar.