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).
- 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.