Traditional Hanukkah Brisket in Red Wine
Cuisine: Jewish
Author: Marcy Goldman
Cook time: 5 hours
Total time: 5 hours
  • 1 beef brisket (5 to 7 pounds)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 Tablespoon sweet paprika
  • 1 can mushroom soup (10 3/4 ounce)
  • 2 Tablespoons onion soup powder
  • 3/4 Cup red wine
  • 2 Tablespoons minced parsley
  • 3 cloves garlic; minced
  • 1 small onion; sliced
  • 2 Tablespoons light olive or vegetable oil
  • 2 Tablespoons lemon juice
  1. Place meat on large piece of foil. Season with salt and pepper and rub with paprika.
  2. Combine mushroom soup, onion soup powder, wine, parsley, garlic, onion, oil and lemon juice and spread on meat.
  3. Wrap brisket snugly in foil. Place in roasting pan.
  4. Roast at 350 degrees until very tender, 3 hours.
  5. Slice and serve hot, or wrap whole brisket well and refrigerate several hours or overnight.
  6. Skim excess fat, slice thin and reheat at 325 degrees, 1 to 2 hours.
  7. A dry or medium wine is perfect for this classic brisket.
Each of 10 servings: 703 calories; 591 mg sodium; 272 mg cholesterol; 32 grams fat; 7 grams carbohydrates; 91 grams protein; 0.58 gram fiber.

NOTES: Recipe by Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times
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