Jewish Holiday Brisket for Sandwiches or Sliders
By
Mikekey *
@Mikekey
10
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
Ingredients
-
DRY RUB
-
1 Tbspsalt
-
1/2 Tbspground black pepper
-
2 tspgarlic powder
-
2 tsponion powder
-
1 tspdried parsley flakes
-
BRISKET
-
3 lbbrisket
-
4 Tbspolive oil
-
4 mediumcarrots, cut into 1-inch pieces
-
2 mediumyellow onions, peeled and quartered
-
4 oztomato paste
-
750 mldry red wine
-
12 ozbottle lager type beer
-
12 ozcan ginger ale