Melt -in -Your -Mouth Brisket for Rosh HaShanah
Hope you enjoy this recipe, any questions let us know. Thank you
Ingredients
3 lb. first-cut brisket
2 Tbs paprika
2 Tbs garlic powder
2 Tbs dried chives (optional)
1 Tbs salt
2 large Spanish onions
1/2 cup balsamic vinegar
1/3 cup honey
2 Tbs paprika
2 Tbs garlic powder
2 Tbs dried chives (optional)
1 Tbs salt
2 large Spanish onions
1/2 cup balsamic vinegar
1/3 cup honey
Cooking Instructions
Preheat oven to 400 degrees. Slice the onions in rounds. Put on bottom of baking dish.
Combine paprika, garlic powder, chives and salt in a small bowl.
Cover brisket with spice mixture. Pat spice rub onto all sides of meat until it can't hold anymore.
Place meat on top of onions and bake in oven , uncovered for 1 hour.
Remove brisket from oven.
Reduce heat to 250 degrees.
Pour balsamic vinegar and honey over the meat.
Cover pan tightly with aluminum foil and return to oven.
Cook another 4 hours. Try to turn meat about once an hour so both sides get equally moist. At least turn it halfway through.
Cook until the meat is fork tender. (A fork goes in with almost no resistance.) Add more time if necessary. If you try to rush it, you will end up with hard, dry and chewy meat. Patience, patience, patience.
Cooking time will vary depending on size and thickness of brisket Must use FORK TEST!
Refrigerate the meat until completely cold - preferably overnight.
Remove brisket from sauce and cut into thin slices cutting against the grain.
When ready to serve, return sliced meat to sauce. Reheat in the oven or over a low flame on stovetop. Serve with the onions and the sauce.
Freezes well
Yield: About 40 thin slices
Combine paprika, garlic powder, chives and salt in a small bowl.
Cover brisket with spice mixture. Pat spice rub onto all sides of meat until it can't hold anymore.
Place meat on top of onions and bake in oven , uncovered for 1 hour.
Remove brisket from oven.
Reduce heat to 250 degrees.
Pour balsamic vinegar and honey over the meat.
Cover pan tightly with aluminum foil and return to oven.
Cook another 4 hours. Try to turn meat about once an hour so both sides get equally moist. At least turn it halfway through.
Cook until the meat is fork tender. (A fork goes in with almost no resistance.) Add more time if necessary. If you try to rush it, you will end up with hard, dry and chewy meat. Patience, patience, patience.
Cooking time will vary depending on size and thickness of brisket Must use FORK TEST!
Refrigerate the meat until completely cold - preferably overnight.
Remove brisket from sauce and cut into thin slices cutting against the grain.
When ready to serve, return sliced meat to sauce. Reheat in the oven or over a low flame on stovetop. Serve with the onions and the sauce.
Freezes well
Yield: About 40 thin slices
Views: 4
Categories
Related Recipes
Recipes by Contributor
This recipe currently has 0 comments. Add your own comment via the tab.