One of the classics of great Jewish cuisine, yet quite easy to prepare, Friday Night Brisket is always perfect when entertaining friends and family. Glorious when served with simple potato latkes.

Friday Night Brisket

Friday Night Brisket
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Jewish
Serves: 8
Ingredients
  • 3 1/2 pounds beef brisket
  • 1 tablespoon paprika
  • 1/2 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 3 medium yellow onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1 1/2 Cups fresh Roma tomatoes, washed, seeded, and chopped
  • 1 1/2 Cups dry red wine
  • 1 1/2 Cups water
Instructions
  1. Preheat oven to 325 degrees F.
  2. Trim fat off of meat. Rinse brisket. Place the brisket in a roasting pan.
  3. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over the meat.
  4. In a large bowl, mix tomatoes, wine and water. Pour over the brisket.
  5. Cover pan tightly with aluminum foil, tenting it so that the foil does not touch the meat. Bake, covered, for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 degrees for well done.
  6. Let stand 5 to 10 minutes before slicing diagonally, against the grain.
  7. Serve the brisket warm, and pass pan juices in a sauce boat.
Notes
About the tomatoes: We used fresh tomatoes, which are definitely Kosher, however, canned tomatoes may be used, provided their Kosher certification is legitimate. Many canned tomato products are processed with machines that also prepare pizza and spaghetti sauces, which contain cheese, thus making them non-Kosher. Ketchup may also be used, with the same concerns. Make sure the fresh tomatoes are fully ripe, and deep red. Paler, reddish tomatoes are gas-treated and lack flavor.

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