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Meat
Easy
6 Servings
Allergens 
No Allergens specified
15 Hours
Diets
In my opinion, brisket is best made in advance, which is especially useful when cooking for several days of Yom Tov. It freezes beautifully, too! Just cook, cool, slice and return to sauce. As the sliced brisket sits in the sauce, it absorbs the flavor and becomes super soft!
2 teaspoons avocado oil
5 shallots, sliced thin
2 and 1/2 cups red wine, such as Alfasi Cabernet Sauvignon
2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon salt
2- and- 1/2-pound brisket
In a small saucepan, heat the avocado oil over low-medium heat. Add the shallots to the pot and cook until soft and begin to caramelize (about 25 to 30 minutes). Add the wine, vinegar, and salt to the pot. Bring to a boil and then lower to a simmer for 20 minutes.
Place the brisket in a nine- by 13-inch pan. Pour the sauce over the brisket. Cover with foil and place in the fridge to marinate overnight.
Preheat oven to 275 degrees Fahrenheit. Cook, covered, for two-and-a-half hours. Remove from oven and let the brisket cool. Slice against the grain, and then place back in the sauce.
Let sit in the sauce for a few hours or overnight. Freeze if making more than two days in advance.
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What if you have two 3lb pieces? How long to cook?
I would cook each piece in its own 9×13 pan. I would check on it after 2.5 hours and see how it looks. It may need an additional 30 min for the extra .5 lb.
I’ve made a number of brisket recipes. This one is not something I would make again. Even with all that wine, it had no flavor. I ended up adding soy sauce just to give it some taste.
HI ,I was wondering if its a typo the baking temperature. It doesn’t make sense to me that meat will be baked after 2.5h on such a low setting .
Thanks
Mimmy
Hi! Nope, it is definitely cooked! It’s a small brisket so it only needs a couple of hours at a low temp. If you have a bigger brisket, I would add 30-45 minutes per lb.