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Recipe by Vera Newman

Sherry Wine Brisket with Chestnuts

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Sherry Wine Brisket with Chestnuts
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
4 Hours
Diets
- Gluten Free

I love a good basic brisket recipe. It doesn’t really get much simpler than this. The combination of ingredients yields the most delicious, buttery-soft piece of meat, with an element of surprise from the chestnuts. A perfect savory meat to serve with a sweeter chicken to balance the meal.

Ingredients

Brisket

  • 3-4 pounds second-cut brisket

  • 3 (3-ounce) packages roasted and peeled whole chestnuts such as Gefen

  • 6 cubes Gefen Frozen Garlic

  • 3 tablespoons (1 packet) onion soup mix

Directions

Prepare the Brisket

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Place brisket in a baking pan. Arrange chestnuts around brisket. Add garlic cubes and onion soup mix. Season with paprika and pepper. Pour wine all over. Massage all the spices and garlic into the meat on all sides.

3.

Cover lightly and bake for three to four hours, or until fork tender.

Notes:

You can omit the chestnuts and follow the same method. Freezes well.

Credits

Recipe excerpted from The Marblespoon Cookbook: A Collection of Colors, Flavors and Family-Friendly Recipes (Menucha Publishers, 2020).

Recipe tags

beef brisket chestnuts classic Jewish foods freezer-friendly kosher for passover marblespoon Pesach savory sherry vera newman wine yom tov mains yom tov meats
Sherry Wine Brisket with Chestnuts

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