Brisket in Wine Sauce
Nothing compares to the rich flavour of brisket, and this recipe couldn’t be simpler to prepare - a guaranteed crowd-pleaser. When cooking with wine you don’t want to use actual...
Method
- Preheat oven to 165°C.
- Rinse brisket and place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.
- Cover pan tightly with foil, tenting so the foil does not touch the meat.
- Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.
- Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.
More Pesach Recipes
Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/brisket-in-wine-sauce/
Brisket in Wine Sauce
Nothing compares to the rich flavour of brisket, and this recipe couldn’t be simpler to prepare - a guaranteed crowd-pleaser. When cooking with wine you don’t want to use actual…
Ingredients
- 1 (2½-pound) beef brisket, thick-cut
- 1 Tablespoon ground paprika
- ½ teaspoon ground basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 medium onions, sliced
- 2 garlic cloves, peeled and halved
- 1½ cups ketchup
- 1½ cups dry red wine
- 1½ cups water
Method
- Preheat oven to 165°C.
- Rinse brisket and place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.
- Cover pan tightly with foil, tenting so the foil does not touch the meat.
- Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.
- Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.