Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce

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I’ve known Lisa Ades now for about 5 years. When I’m not sitting at my computer blogging for The  Jewish Hostess, or taking care of my family, (and maybe doing a little fun shopping), I have the thrilling  job of working with Lisa as we co-produce a couple of  historical documentaries for The Joseph J. Sitt  Sephardic Heritage Museum.

Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.

I’m so glad she found a minute to write up her famous kosher Brisket recipe!

Of course this is a perfect  main course for  your Shabbat and Jewish Holiday menus!

Juicy Brisket with Deglazed Onion and Wine Sauce:

Buy a 4-5 pound brisket.

Sprinkle with kosher salt and pepper and brown it well on both sides in 1-2 tbsp. vegetable oil (canola).

Ingredients

  • Besides being a top notch filmmaker, Lisa also cooks gourmet meals for her family.
  • When the onions are lightly browned, add 2-3 minced garlic cloves and sauté for about a minute.
  • Then add ½ can of tomato paste and brown with the onions for a few minutes.
  • Deglaze the pan with about a cup of red wine, scraping up any brown bits, then add a bay leaf and about a quart of chicken stock (the stock should come up to about half way in the pan).  The onions and brisket will give off a lot of liquid.
Read the whole recipe on The Jewish Hostess