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Jewish Recipes --> Recipes --> Meat --> Beef --> Brisket

Red Wine Brisket
Recipe Ingredients:
  • 1 - 4 to 8 pound brisket
  • 1 pound bag of baby carrots or regular carrots, peeled and chunked
  • 1 large onion sliced
  • 2 - 5 stalks of celery cut in 3 inch pieces
  • 3 - 5 potatoes, peeled and cut in quarters
    (you want to fit in as many pieces of potato as you can to cover the brisket in a Dutch oven).
  • Red wine to cover cover meat
  • Lawry's Seasoned Salt
  • Garlic powder
  • Dried parsley flakes


Wines - It's Not Just For Drinking

Directions:
  1. Put Dutch oven on top of stove on high heat.
  2. Generously cover the bottom of the Dutch oven with Lawry's Seasoned Salt, garlic powder and parsley. Place the brisket in the Dutch oven, fat side down to sear it - about 4 minutes.
  3. While the meat is searing, sprinkle the top side with Lawry's Seasoned Salt, garlic powder and parsley. Turn brisket over and sear the opposite side.
  4. Turn the heat to low.
  5. Place sliced onions on the top and sides of the brisket. Slowly pour enough red wine to cover to the top of the meat.
  6. Add carrots, celery and then potatoes and lightly sprinkle with Lawry's Seasoned Salt.
    Cover and cook on low for 3 to 7 hours. The longer this brisket cooks, the more tender it becomes.

Barkan Altitude Series 624 Cabernet Sauvignon 2009

Baron Herzog Jeunesse Cabernet Sauvignon 2012

Lawry's Seasoned Salt
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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods