Real Recipes From Real Home Cooks ®

jewish holiday brisket for sandwiches or sliders

(2 ratings)
Blue Ribbon Recipe by
Mikekey *
Seattle, WA

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 @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 3 Hr
method Bake

Ingredients For jewish holiday brisket for sandwiches or sliders

  • 1 Tbsp
  • 1/2 Tbsp
    ground black pepper
  • 2 tsp
    garlic powder
  • 2 tsp
    onion powder
  • 1 tsp
    dried parsley flakes
  • 3 lb
  • 4 Tbsp
    olive oil
  • 4 md
    carrots, cut into 1-inch pieces
  • 2 md
    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

How To Make jewish holiday brisket for sandwiches or sliders

  • Salt, pepper, garlic powder, onion powder, and parsley in a bowl.
    In a small bowl combine salt, pepper, garlic powder, onion powder, and parsley.
  • Spreading spice rub on the brisket.
    Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
  • Adding oil to the pan.
    Heat the olive oil in a large Dutch oven or pot on medium high heat.
  • Searing each side of the brisket.
    Sear the brisket on both sides thoroughly.
  • Setting aside the brisket.
    Remove meat and set aside.
  • Scraping bits stuck to the bottom.
    Scraping pan to loosen the bits of meat stuck to the bottom.
  • Sauteeing carrots and onions.
    Saute the carrots and onions until soft, about 10 minutes.
  • Adding tomato paste to the pan.
    Add the tomato paste and stir until thoroughly mixed.
  • Pouring red wine over the brisket.
    Put the brisket back in the pan, and cover with the bottle of red wine, beer, and ginger ale.
  • Brisket cooking in the oven.
    Place the entire pot with brisket into the oven and cook for at least three hours.
  • Sticking a fork into the cooked brisket.
    When the meat is fork tender, remove the meat and set aside on a large cutting board.
  • Skimming fat from the brisket.
    Skim the foam and fat from the liquid.
  • Adding some of the vegetables to the blender.
    Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid.
  • Pouring the pureed vegetables back into the pot.
    Return to pot and mix with remaining liquid.
  • Cooking the gravy until reduced.
    Cook until reduced slightly.
  • Shredding the brisket for sandwiches.
    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.