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A delicious brisket that’s juicy and full of flavor, this is a perfect main dish for your Shabbos Chanukah meal.
2 to 2 and 1/2 pounds brisket
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon oil, for searing
2 onions, sliced
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 cups water
5 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Tuscanini Balsamic Vinegar
3 tablespoons onion soup mix
Combine all spices until mixed. Rub spices on the top, bottom, and sides of the brisket. If time allows, let marinate overnight.
Preheat oven to 350 degrees Fahrenheit.
Heat the oil in a big skillet.
Sear the meat for one to two minutes on each side and transfer to a roaster.
Place the onions in the skillet and sauté until translucent. If it seems dry, add a little water to deglaze the pan.
Add the garlic and continue to cook until fragrant.
Add the water, soy sauce, balsamic vinegar, and onion soup mix. Bring to a boil.
Pour the sauce over the brisket and cover.
Place in the oven and cook for three to four hours or until soft, checking the meat and basting it every hour.
Remove from oven. If there’s a lot of juice, pour it into a pot on medium heat and reduce.
Slice roast, plate, and top with onions and extra sauce.
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Hi is it ok if I don’t marinate over night? Or at all?
Hi Michal! If you can squeeze in a little marinating (30-60 minutes), it really helps develop the flavor. However, if you really don’t have time you can try it without.
Hi can I use a French roast for this recipe? Looks yum!!
Sure, you can use the same flavor profile but cooking method will be different.
was delicious! i didnt have balsamic vinegar so substituted with regular white vinegar and left out the cumin, used chicken soup instead of water also didnt have patience to sear it and just covered it really tight and didnt bother basting it… came out so delicious! was completely finished
I made this and it was yummy!