Delectable Brisket and Marinade


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Delectable Brisket and Marinade
Large enough to feed a family, this slow-cooked meal has become synonymous with Jewish holidays.
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 3-3½ hours
Servings
6-8 people
Ingredients
  • 1 beef brisket (around 2lbs)
  • 2 large white onions
  • 4 carrots
  • 4 celery ribs
  • 6 cloves garlic
  • 1 cup chicken stock
  • 1 can (796 mL) crushed tomatoes
  • ¼ cup wine or beer
  • 3 tbsp canola oil
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 3-3½ hours
Servings
6-8 people
Ingredients
  • 1 beef brisket (around 2lbs)
  • 2 large white onions
  • 4 carrots
  • 4 celery ribs
  • 6 cloves garlic
  • 1 cup chicken stock
  • 1 can (796 mL) crushed tomatoes
  • ¼ cup wine or beer
  • 3 tbsp canola oil
Instructions
  1. Prepare your vegetables: chop the onion, the carrots, and the celery. Aim for 1″ pieces.
  2. Set the rack in your oven to the lower third, and heat your oven to 350°.
  3. In a large, oven-safe pot, heat the oil over medium-high heat until it gets shimmery. Rub both sides of the brisket with salt and pepper (about 1 tsp of each), and brown it in the pot, turning it once. Remove the browned brisket to a plate.
  4. Reduce the heat to medium. Add the onions to the pot and cook them until they turn golden-brown (about 12-15 min). Add in the carrots, celery, and garlic, and cook for another 10-12 min, stirring occasionally. Add the wine or beer, stirring well and scraping up the yummy bits from the bottom of the pot.
  5. Add the chicken stock and tomatoes, and bring the pot to a simmer.
  6. Return the brisket to the pot (the liquid almost certainly won’t completely cover the brisket. Don’t worry, it’s not supposed to). Cover the pot with a tight-fitting lid, stick it in the oven, and braise it for about 3 to 3 1/2 hours (until it’s fork tender).
Recipe Notes

Name any Jewish holiday, and people will tell you they ate brisket. We could go so far as to say brisket is a dish no Jewish feast is complete without, the Holy Grail of Jewish food.

Traditionally, brisket was considered an undesirable piece of meat, because it’s tough and requires a long time to cook. This inexpensive cut was embraced by the Jewish population of Eastern Europe, many of them itinerant labourers and peasant farmers. Large enough to feed a family, this slow-cooked meal has become synonymous with Jewish holidays.

Brisket is also popular throughout the Southwestern United States, where butchers who emigrated from Germany and Czechoslovakia turned a “tough sell” into a dry rubbed, spicy, smoky delicacy.

Whether you’re die-hard for your bubbe’s brisket recipe, a Texas style smoked brisket aficionado, or a brisket neophyte, you will no doubt agree that this old-fashioned pot roast, braised for hours with browned onions, carrots, celery and tomato, is the ultimate comfort food. Full-flavoured, fork-tender meat in a broth so rich it threatens to steal the show… this one’s a doozy.

Whether you are celebrating Passover or enjoying a relaxed Sunday supper, you’ll want to bookmark this bubbe-approved recipe – classic, convenient, and comforting.

Chag Sameach! Happy Passover!

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