8 Servings
2 Hours, 30 Minutes
Allergens
This Delmonico Roast recipe is a hit every time! A fairly simple and easy recipe to make, this utilizes basic and healthy ingredients found in most home cooks’ pantries. The roast comes out succulent and moist every time and will wow your Yom Tov or Shabbos guests!
Watch Rorie create this incredible dish here!
Preheat oven to 350 degrees Fahrenheit.
Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).
Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.
Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.
Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.
Bake at 350 degrees Fahrenheit for two hours. If serving right away uncover the meat, baste and continue to brown for 15 minutes.
10/10
would you cook, slice and freeze or freeze, reheat then slice?
I would cook, slice, and then freeze.
substitute can I substitute the red wine for white wine?
yes
Freezable? How do I go about freezing this ahead of yom tov? Looks delicious!
I would freeze it fully cooked. Make sure it cools down completely before freezing it and then all you need to do is defrost it and warm it up.