Please enter the email you’re using for this account.
Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
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.
1 tablespoon Haddar Kosher Salt
1 tablespoon garlic powder
1 tablespoon (Pereg Smoked) Paprika
1 tablespoon Gefen Onion Powder
1 teaspoon black pepper
3-to-4-pound brisket
1 large onion, sliced
3/4 cup Tuscanini Red Wine
1/3 cup silan, such as Heaven & Earth Date Syrup
Preheat oven to 350 degrees Fahrenheit.
Place the meat in a pan.
In a small bowl, combine the salt, garlic power, paprika, onion powder, and pepper.
Pat the rub into the meat.
Pour red wine and silan over the meat.
Bake, covered, for three to four hours or until soft.
Once cooked and cooled, slice meat and return to the sauce.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
what cut brisket does this call for?
I would suggest a 2nd cut since it’s usually a little more fattier and flavorful.
Hi. What are the instructions for the onions? Slice and place under meat?
Yup!
i have a ten pound brisket. what would my adjustments be?
Wow, that sounds like a big piece of meat. Triple the recipe!