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This recipe makes the most mouthwatering and delicious brisket, topped with mushrooms and braised in red wine and fresh rosemary.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
about 3 pounds beef brisket, patted dry
1/2 tablespoon dry mustard
zest of 1 lemon
lots of freshly ground pepper
1 teaspoon salt
1 tablespoon soy sauce
2 tablespoons Bartenura Extra-Virgin Olive Oil, divided
handful of fresh rosemary
5 cloves garlic, minced
2 onions, thinly sliced
2 boxes mushrooms (I used portobello and cremini)
2 cups chicken broth
1 and 1/2 cups red wine such as Alfasi Cabernet Sauvignon
1 tablespoon Tuscanini Tomato Paste
2 bay leaves
handful of fresh thyme
Mix together dry mustard, lemon zest, pepper, salt, soy sauce, one tablespoon olive oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour.
Preheat oven to 325 degrees Fahrenheit.
Sear brisket on both sides on high heat for a few minutes per side.
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket.
Sauté mushrooms in remaining oil.
In the meantime, add broth, wine, a few additional sprigs rosemary, tomato paste and bay leaves to the pan. Top with mushrooms.
Bake covered for about three hours.
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THE most amazing brisket!! In a family of brisket lovers, *this* is the new favorite! I made it for the 2nd day Succos, and there were no leftovers. Everyone wanted it again for Shabbos Succos, and again, no leftovers!!
Thank you, this is an amazing recipe!! (Topping a 4-yr favorite Pesach brisket recipe)
We are so happy to hear that this has become our family’s favorite brisket recipe!