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My favorite cut of meat for this recipe is what my butcher calls the “New York roast,” but I often use a double brisket as well. The double brisket is a bit fattier, and as always, whether we like it or not, fat adds flavor. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 tablespoons oil
4 pounds (2 kilograms) double brisket
6 – 8 large onions, sliced
6 cloves garlic, coarsely chopped
4 tablespoons blending flour, divided (see note)
2 cups Alfasi Cabernet Sauvignon (or other dry red wine) or semisweet red wine
2 – 3 bay leaves
1 – 2 tablespoons brown sugar, depending on the sweetness of the wine
oil for rubbing, about 2 tablespoons
1 tablespoon dry mustard
freshly ground Gefen Black Pepper, to taste
Haddar Kosher Salt, to taste
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
In a large Dutch oven, set over medium-high flame, heat two tablespoons oil. Add the brisket and brown on both sides for three to four minutes each side. Remove meat and set aside.
Remove the Dutch oven from the heat and arrange onions and garlic along the bottom. Add three tablespoons blending flour. Mix to coat. Add the wine, bay leaves, and brown sugar if using.
Combine the mustard powder and remaining one tablespoon flour in a small bowl. Rub the top and sides of the meat with the flour combination and cover with the oil, smearing it onto the meat to create a paste. Sprinkle generously with freshly ground black pepper and season generously with kosher salt.
Cover and bake for about one and a half hours. When done, remove the bay leaves. Allow the meat to cool to room temperature and then refrigerate overnight, or until thoroughly cool. Skim off the fat if desired.
Slice the meat to desired thickness, cutting against the grain to ensure nice, even pieces. Spread the gravy completely over the meat before reheating. Reheat in a 300 degrees Fahrenheit (150 degrees Celsius) oven for at least one hour, and up to two hours.
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Searing Meat I usually set off the smoke alarm when searing meat. Any advice for avoiding that?
I personally have the vent going whenever I do any grilling or searing in the kitchen. That said, make sure you are using an oil that has a high smoking point so it doesn’t smoke up the house too quickly.
It is possible that your oil is too hot, but an even easier way around it is to use an oil with a higher smoking point than olive oil such as avocado oil. It’s smoke point is in the 500 F range and it doesn’t give an avocado taste.
Thank you Chaia and Leah! Just seared some meat and for the first time (in many years of cooking) the smoke alarm didn’t go off! I was ready to call central station to deactivate them for the duration of my cooking time – but there was no need! Beautifully seared meat with not a hint of smoke!
I am so happy Rivky!!! And it saves your sheitl from smelling too!!