Firstcut-Brisket
Serves
6-8
Prep time
20 min
Cook time
5 hours
Serves
6-8
Prep time
20 min
Cook time
5 hours
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 (4 pound) beef brisket 1st cut
- 1 stalk celery, cut into chunks
- 2 tbsp canola or olive oil
- 2 large carrots, cut in chunks
- 3 yellow onions, quartered
- 4 cloves garlic, crushed
- 1 can crushed tomatoes
- 2 cups dry red wine
- 1 bay leaf
Directions
-
1) Preheat oven 325°F.
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2) Season beef brisket with salt and pepper.
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3) In a large Dutch oven or deep bekeleh heat oil over medium heat. Add brisket, fat side down first, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
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4) In a small bowl, combine remaining ingredients. Pour over brisket.
- 5) Cover tightly with aluminum foil; bake, for 3 1/2 hours flipping halfway through. (For shredded brisket, lower heat to 200 and bake another 2 hours.)
- 6) Remove from oven; let rest for 15 minutes and slice against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.
Yossi’s Tips
1. Brisket should be braised at low temperature and slow for a tender and delicious roast.
2. It is best to slice it against the grain when slightly cooled.
2. It is best to slice it against the grain when slightly cooled.
