Friends and family will adore this Passover Brisket, served any time of year. It’s rich in flavor and fork-tender. A blessing.
Adapted from Jamie Geller's Joy of Kosher
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 8 servings
- 1 (2 1/2 -pound) beef brisket, thick-cut
- 1 Tablespoon paprika
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 medium onions, sliced
- 2 cloves garlic, peeled, halved
- 1 1/2 Cups ketchup
- 1 1/2 Cups dry red wine
- 1 1/2 Cups water
- Preheat oven to 325° F.
- Rinse brisket. Place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix ketchup, wine and water. Pour over brisket.
- Cover pan tightly with aluminum foil, tenting 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° for well done.
- Let stand 5 to 10 minutes before slicing diagonally, against the grain.
- Serve warm, and pass pan juices in a sauce boat.