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

• 5-8 lb brisket 

• 2 large onions

• 4 carrots

• 1/2 head of fresh garlic

• 4 cups beef broth

• 1 cup red wine (Note 1)

• 1 28 oz. can crushed tomatoes

• 2 tbsp tomato paste 

• 2 tbsp Twice Stolen Spice™

• 2 tbsp Montreal Steak Seasoning 

• 1 tbsp thyme

• 2 tbsp extra virgin olive oil

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:

1. If you keep Kosher you use kosher wine.