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.
- 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
- Preheat oven to 325 degrees F.
- Trim fat off of meat. Rinse brisket. Place the brisket in a roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over the meat.
- In a large bowl, mix tomatoes, wine and water. Pour over the brisket.
- 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.
- Let stand 5 to 10 minutes before slicing diagonally, against the grain.
- Serve the brisket warm, and pass pan juices in a sauce boat.
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