Jewish Holiday Brisket for Sandwiches or Sliders

20
Mikekey *

By
@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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
6
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

How to Make Jewish Holiday Brisket for Sandwiches or Sliders

Step-by-Step

  1. In a small bowl combine salt, pepper, garlic powder, onion powder, and parsley.
  2. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
  3. Heat the olive oil in a large Dutch oven or pot on medium high heat.
  4. Sear the brisket on both sides thoroughly.
  5. Remove meat and set aside.
  6. Scraping pan to loosen the bits of meat stuck to the bottom.
  7. Saute the carrots and onions until soft, about 10 minutes.
  8. Add the tomato paste and stir until thoroughly mixed.
  9. Put the brisket back in the pan, and cover with the bottle of red wine, beer, and ginger ale.
  10. Place the entire pot with brisket into the oven and cook for at least three hours.
  11. When the meat is fork tender, remove the meat and set aside on a large cutting board.
  12. Skim the foam and fat from the liquid.
  13. Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid.
  14. Return to pot and mix with remaining liquid.
  15. Cook until reduced slightly.
  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.

Printable Recipe Card

About Jewish Holiday Brisket for Sandwiches or Sliders

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Jewish
Collection: Comfort Classics



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