Best Brisket Ever - Don't B(risk) it with any other recipe.
This Kosher Brisket is a delicious and flavorful addition to any Passover meal.
Made with red wine, beef bouillon, and a variety of spices, this brisket is braised to perfection in the oven. The result is a tender, juicy brisket that is sure to be a hit with your family and friends. Simply follow the steps, then braise it in the oven for a few hours for a delicious holiday meal.
6-7 lb 1st cut brisket
8 yellow onions
2 Telma beef bouillon cubes dissolved in about 4 cups boiling water
3/4 cup red wine (optional)
1/2 cup ketchup
3 tbsp vegetable oil
Season the brisket all over with salt & pepper.
Sauté the onions (chopped) in the oil in a large dutch oven on medium-high heat on the stovetop till golden brown, season with salt & pepper.
Remove onions & set aside. In the same dutch onion, sear the brisket all over and place at bottom of pot.
Pile the onions on top of brisket. Mix the beef broth and ketchup and pour around sides to top of meat (don't cover all the onions). Add wine, if using.
Cover tightly and bake at 350F about 3 hours, tuning the meat and re-piling the onions after about 1 1/2 hours
Refrigerate overnight. Next day in a blender purée the onions and cooking liquid to make a sauce, slice brisket thinly, replace in pot, and pour sauce over. Cover and reheat at 350F for approximately 1 hour.
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