- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
Use first or second cut, depending on your preference for a lean (first cut) or fattier (second cut) roast. You can also make this recipe with minute roast, top of rib roast or French roast. Freezes well.
As seen in Fleishigs Magazine.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (4-pound) brisket
2 tablespoons Montreal steak seasoning
2-3 tablespoons grapeseed or vegetable oil
2 Spanish onions, thinly sliced
1 teaspoon kosher salt
1 cup barbecue sauce (try Rorie’s low-carb sugar-free BBQ sauce)
1/2 cup apricot preserves (use sugar-free if desired)
1 cup beer
Preheat oven to 350 degrees Fahrenheit. Heat a large frying pan over medium-high heat.
Rub steak seasoning all over the brisket.
Add oil to pan and sear for six to 10 minutes per side, until golden brown. Remove the brisket from frying pan and place in a 9 x 13-inch baking dish.
Add onions and salt to frying pan and lower heat to medium. Add more oil, if necessary.
Sauté for 15 minutes, until onions are softened and lightly golden brown. Add beer to the pan to deglaze and pick up all the flavorful bits on the bottom of the pan.
Add barbecue sauce and apricot preserves to pan to create a smooth sauce. Pour onion mixture over brisket.
Cover pan tightly with foil and braise for three hours.
Allow roast to cool in pan before refrigerating or slicing. For best results, refrigerate overnight and slice when cold. Slice roast, reheat and serve.
How Would You
Rate this recipe?
Please log in to rate
Reviews