Easy Brisket

Name: Easy Brisket
Prep time: 8 h 5 min
Cook time: 3 h 10 min
Total time: 11 h 15 min
Ingredients: 1 5-6 pound brisket (use first cut, second cut or whole brisket); ½ cup ketchup (kosher-for-Passover or brand with sugar, not high fructose corn syrup); ½ cup blackstrap molasses or brown sugar; 1 cup red wine, divided; 1 tablespoon freshly ground black pepper; 1 - 2 tablespoons olive oil; 1 onion, diced

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Prep Time: 485 minutes

Cook Time: 190 minutes

Total: 675 minutes

Servings: 14

Cost: $2.80 /serving

Author : Grow and Behold

meal type rosh hashanah recipes red wine

Ingredients

Remove All · Remove Spices · Remove Staples

1 5-6 pound brisket (use first cut, second cut or whole brisket)½ cup ketchup (kosher-for-Passover or brand with sugar, not high fructose corn syrup)½ cup blackstrap molasses or brown sugar1 cup red wine, divided1 tablespoon freshly ground black pepper1 - 2 tablespoons olive oil1 onion, diced

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Instructions

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Step 2

Preheat oven to 325°F.

Step 3

Bring meat to room temperature. Pat dry, season with ground pepper. Heat olive oil in a large oven-proof pot or Dutch oven and sear meat on all sides. Remove meat from the pot and set aside.

Step 4

Add more oil if necessary and sauté onions until translucent. Add ½ cup wine, and continue to cook, scraping up browned bits on the bottom of the pot.

Step 5

In a small bowl, mix remaining ½ cup wine, ketchup and molasses or brown sugar. Add ketchup mixture to pot along with brisket.

Step 6

Cover pot with lid or use heavy-duty aluminum foil to cover tightly. Roast for 2 hours. Remove pot from the oven, flip brisket, and baste with cooking liquid. Cover the pot and return to the oven to roast for 1 hour more.

Step 7

Remove from the oven. Let cool, then refrigerate at least 8 hours or overnight.

Step 8

To serve, slice brisket and arrange in serving dish with 1- to 2-inch sides. Cover with remaining gravy. Reheat at 300°F for 30 minutes before serving. Recipe by Rachel Rosen Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.