Jewish Holiday Brisket for Sandwiches or Sliders

Name: Jewish Holiday Brisket for Sandwiches or Sliders
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: Jewish
Ingredients: DRY RUB; 1 Tbsp salt; 1/2 Tbsp ground black pepper; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp dried parsley flakes; BRISKET; 3 lb brisket; 4 Tbsp olive oil; 4 medium carrots, cut into 1-inch pieces; 2 medium yellow onions, peeled and quartered; 4 oz tomato paste; 750 ml dry red wine; 12 oz bottle lager type beer; 12 oz can ginger ale

By Mikekey *
@Mikekey

Serve this sliced with the sauce for dinner. Or, shred it for sandwiches or sliders.

Blue Ribbon Recipe

Wow, this is some brisket recipe. Searing the meat before cooking it in the oven is the key. The sear helps to keep the juices inside. The result is some juicy brisket. The wine sauce and veggies infuse the brisket with incredible flavor. We loved the cleverness of blending the veggies and returning it to the sauce to create a gravy. The gravy is delicious and excellent mixed with the shredded brisket. Keep a little gravy on the side for dipping too. Whether served as slices or shredded, this brisket is so good. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

13 Comments

Serves:

Prep:

30 Min

Cook:

3 Hr

Method:

Bake

Ingredients

DRY RUB
1 Tbsp

salt
1/2 Tbsp

ground black pepper
2 tsp

garlic powder
2 tsp

onion powder
1 tsp

dried parsley flakes
BRISKET
3 lb

brisket
4 Tbsp

olive oil
4 medium

carrots, cut into 1-inch pieces
2 medium

yellow onions, peeled and quartered
4 oz

tomato paste
750 ml

dry red wine
12 oz

bottle lager type beer
12 oz

can ginger ale
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How to Make Jewish Holiday Brisket for Sandwiches or Sliders

Step-by-Step

In a small bowl combine salt, pepper, garlic powder, onion powder, and parsley.
Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large Dutch oven or pot on medium high heat.
Sear the brisket on both sides thoroughly.
Remove meat and set aside.
Scraping pan to loosen the bits of meat stuck to the bottom.
Saute the carrots and onions until soft, about 10 minutes.
Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer, and ginger ale.
Place the entire pot with brisket into the oven and cook for at least three hours.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Skim the foam and fat from the liquid.
Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid.
Return to pot and mix with remaining liquid.
Cook until reduced slightly.
At this point you can either slice the brisket and serve with the sauce, or use two forks to shred the meat. Add some liquid from pot to moisten the meat and serve on rolls or slider buns, with coleslaw.