The red wine in this brisket recipe makes it a perfect choice for your Purim seudah. Serve it sliced, or shred it for a buffet-style meal.
Lay sliced onion on the bottom of a pan.
Rub both sides of the brisket with oil.
In a small bowl, mix sugar and spices together. Rub on both sides of the brisket. Place meat in the pan.
In a small bowl, combine wine, soy sauce, honey, and liquid smoke. Pour around the meat.
Cover tightly and bake at 325 degrees Fahrenheit for four hours and 30 minutes, flipping the meat after two hours.
Shred, or cool and slice.
Notes:
Store cooled brisket with onions and sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered; slice after reheating for best texture, or reheat sliced with extra sauce to keep it tender and juicy.
Description:
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
Easy
Easy
Medium
Medium
Easy
Easy
Easy
Medium
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Does it matter if first or 2nd cut?
Hi Chaya,
In this recipe you can use either one, just note that 2nd cut tends to be fattier so it will yield juicier results. First cut is leaner. This is a delicious recipe either way, enjoy!
-Chana Tzirel from Kosher.com
Tried it and loved it! will make it again during Pesach.