Brisket with Red Wine and Silan

Shaindy Siff Shaindy Siff
5.0 (1 reviews)

For this brisket, I use a simple spice rub that brings out amazing flavors every time. Slow cooked with red wine, it turns tender and rich. It’s so perfect for a special Shabbos meal or Yom Tov.

3h 30m 8
Easy Gluten Free No Refined Sugar Paleo Meat Freezer-Friendly

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place the meat in a pan.

  3. In a small bowl, combine the salt, garlic power, paprika, onion powder, and pepper.

  4. Pat the rub into the meat.

  5. Pour red wine and silan over the meat.

  6. Bake, covered, for three to four hours or until soft.

  7. Once cooked and cooled, slice meat and return to the sauce.

Notes:
Freezes well.

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4 Comments

Hindy •
Shoshana Salzberg •

what cut brisket does this call for?

Raquel Malul Kosher.com Team •
Reply to Shoshana Salzberg

I would suggest a 2nd cut since it's usually a little more fattier and flavorful.

brucik •

Hi. What are the instructions for the onions? Slice and place under meat?

Raquel Malul Kosher.com Team •
Reply to brucik

Yup!

shulamis s. •

i have a ten pound brisket. what would my adjustments be?

Goldy G Kosher.com Team •
Reply to shulamis s.

Wow, that sounds like a big piece of meat. Triple the recipe!