Brisket Adapted from a family recipe of Joan Brower
4 to 5-pound cut of Beef brisket flat cut (top round)
2 Tablespoons Kosher salt
1 teaspoon freshly ground pepper
1 teaspoon smoked paprika
3 large onions, minced
4 Tablespoons olive oil
1 bay leaf
2 cloves garlic
2 cups beef broth
1 cup tomato sauce
½ cup sweet wine
Cooking instructions: (Brisket can be made in a pressure cooker or Instant Pot as well. For directions, check the manufacturer’s instructions)
1. Cut the brisket in half against the grain.
2. Put the salt, pepper and paprika in a small bowl and mix thoroughly.
3. Rub each side with this dry mixture so it is evenly coated.
4. Brown the onions slightly in a large skillet with two tablespoons olive oil. Remove and set aside.
5. Put two tablespoons olive oil in a large skillet and sear each side of the first piece of meat, about 2-4 minutes each side.
6. Remove to a large Dutch oven making sure meat is fat side up.
7. Add one half of the sautéed onions.
8. Repeat with second piece of beef.
9. Place crisscross on the first piece of meat and top with remaining onions.
10. Cook over low heat on the stove or in the over at 350⁰F for 1 hour.
11. Uncover and add beef broth, tomato sauce and sweet wine.
12. Cover and cook another 1 ½ hours or until meat is tender.
13. Remove brisket and allow to cool for at least 20 minutes.
14. Slice the brisket against the grain.
15. Return to the Dutch oven so that it sits in the sauce for ten minutes.
16. Serve with a bowl of the sauce.
17. Brisket freezes well. Be sure to save some of the sauce!
Serves: 8-12 servings
Wine Recommendations: Syrah, Côte du Rhône reds, Beaujolais Villages or Merlot
This recipe from Joan Brower is often the centerpiece of her family’s Passover celebration. This year, Passover is April 19-27. Joan told me her sons’ favorite accompaniments for this dish are a medly of asparagus and broccoli, honeyed carrots, sweet potatoes or potato latkes with applesauce.