Jew"ish" Brisket
Introduction
This is Mama Miche, and today in my magic kitchen: Jew"ish" Brisket
I am not a religious Jew, nor do I keep a kosher home; in fact, I've joked I'm Jew "ish." I still love traditional Jewish holiday foods. Judaism–It's the only religion that is an ethnicity as well, as far as I know.
Brisket is one go-to multi-holiday meal! You can make it for Rosh Hashanah, Hanukkah, or Passover.
I often serve it at our Seder. It's a crowd-pleaser fo'sho. If you keep Kosher, you know there are cuts of meat that aren't considered kosher. The brisket cut comes from the front of the cow—Kosher. If you aren't Kosher, did you know filet mignon is not Kosher either? Even if it isn't wrapped in bacon. I just use whatever red wine I have. It's always worked in the past. Why change?* If you try this recipe, let me warn you: it's delicious and addictive. I'd challenge Midge Maisel with my brisket.
Let Mama Miche make your kitchen magic.
Tools
Knife
Cutting board
Mixing bowls
Measuring cups and spoons
Large roast pan
Aluminum foil
Ingredients
Makes 12 servings
Directions
Prep Time: 60 minutes | Cook Time: 3 hours
Prep
Preheat oven oven to 300° F
Rub meat with seasoning and let rest
Rough chop onion and carrot
Peel garlic but leave cloves whole
Cook
Add olive oil to a hot large roaster on the stovetop
Put brisket in, fat side down first, and sear both sides for about 5 minutes per side.
Remove meat, add vegetables for a quick stir, then remove vegetables.
Add broth, wine, crushed tomatoes, and paste. Mix ingredients together
Return meat and vegetables to the roasting pan, cover tightly with foil, and cook for 3 hours.
Notes:
If you keep Kosher you use kosher wine.
