Please enter the email you’re using for this account.
Delicious easy brisket with red wine sauce. Save the leftovers and serve over flatbread for a yummy, sophisticated appetizer!
For more great ideas, watch Shortcuts by Family Table!
second cut brisket
1 bottle of Pure Food Red Wine Sauce
pre-baked flatbread
spicy mayonnaise
arugula
pickled onions
Add brisket to dutch oven or oven safe baking pan.
Pour full bottle of sauce over the meat to completely cover it.
Bake at 300°F for three to four hours.
Slice and serve!
Save the leftovers! Using two forks, shred the cooled brisket to create coarse strands.
Spread red wine sauce over a baked flatbread and fill with shredded meat.
Bake at 350°F for 10 minutes.
Top with arugula and pickled onions, and drizzle with spicy mayo.
Sponsored by Pure Food by Estee
How Would You
Rate this recipe?
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
If the meat is baked with the full bottle, i won’t have any to put on the flatbread?