My mother’s brisket is my favorite (sorry dad). It is flavorful, tender and delicious. When I was little I went through a no red meat phase, but I always made an exception for “Jewish” red meats, including corned beef and of course brisket. Since brisket is usually a family recipe my mom has made some revisions and come up with her own. Below is approximately what we’ve come up with.
- Garlic powder
- 2 medium onions (in large slices)
- 1-2 15 oz. cans of tomato sauce
- 1+ cups of red wine
- 1 beef bouillon cube
- Carrots (optional)
- Shallots (optional)
- Potatoes (optional)
- Mushrooms (optional)
Season the brisket (we used about a 6 lb brisket) generously on both sides with salt, pepper and garlic powder. Sear the meat on the stove top until both sides are brown. Transfer the meat to a roasting pan. In the same sauce pan, add a little bit of vegetable oil and sauté the onions until golden and tender. Add the onions to the roasting pan as well.
Dissolve the beef bouillon cube in just enough hot water for it to break up. Add enough tomato sauce, red wine, and bouillon to cover the meat. (We gave my sister the hard jobs like dissolving bouillon!)
Cover with tin foil and cook for 1-2 hours. Place the meat on a cutting board with a beveled edge to catch the juices (or in our case using a cutting board in a cookie sheet did the trick). Cut thin slices of brisket, remembering to cut against the grain!! Transfer the cut brisket back into the roasting pan and add in desired vegetables. Cover and cook for an additional 2 hours or until very tender.
Brisket can be eaten that day, refrigerated, or even frozen. Re-heat at 350 degrees for about an hour before serving.
Unfortunately in the midst of serving Passover dinner I forgot to take a photo of the finished product... We served it with carrots, shallots and halved mini red and white potatoes. Yum.