jewish holiday brisket for sandwiches or sliders

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

(2 RATINGS)

561 Pinches 20 Photos

Mikekey *

Seattle, WA

Updated on Sep 10, 2018

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

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A tray of brisket sandwiches with gravy on the side.

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

prep time 30 Min

cook time 3 Hr

method Bake

yield 6 serving(s)

Ingredients

DRY RUB
1 tablespoon salt
1/2 tablespoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley flakes
BRISKET
3 pounds brisket
4 tablespoons olive oil
4 medium carrots, cut into 1-inch pieces
2 medium yellow onions, peeled and quartered
4 ounces tomato paste
750 milliliters dry red wine
12 ounces bottle lager type beer
12 ounces can ginger ale

How To Make jewish holiday brisket for sandwiches or sliders

Step 1

In a small bowl combine salt, pepper, garlic powder, onion powder, and parsley.

Step 2

Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Step 3

Heat the olive oil in a large Dutch oven or pot on medium high heat.
Step 4

Sear the brisket on both sides thoroughly.
Step 5

Remove meat and set aside.
Step 6

Scraping pan to loosen the bits of meat stuck to the bottom.
Step 7

Saute the carrots and onions until soft, about 10 minutes.
Step 8

Add the tomato paste and stir until thoroughly mixed.
Step 9

Put the brisket back in the pan, and cover with the bottle of red wine, beer, and ginger ale.
Step 10

Place the entire pot with brisket into the oven and cook for at least three hours.
Step 11

When the meat is fork tender, remove the meat and set aside on a large cutting board.
Step 12

Skim the foam and fat from the liquid.
Step 13

Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid.
Step 14

Return to pot and mix with remaining liquid.
Step 15

Cook until reduced slightly.
Step 16

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.
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