Ingredients:
2-3 lb first cut beef brisket
1 tbsp brown sugar
1 tbsp paprika
1 tbsp chopped fresh rosemary
8-9 garlic cloves, divided
2 tbsp extra virgin olive oil
2 onions, chopped
3 carrots, peeled and chopped
2 bags roasted chestnuts, chopped
4 garlic cloves, chopped
4 large sprigs rosemary
1 bay leaf
1 cup red wine
1 cup broth
2 tbsp tomato paste
Salt
Pepper
Directions:
Season brisket generously with salt and pepper on both sides. Set aside.
At the bottom of a roasting pan, place onions, carrots, chestnuts, a few sprigs of fresh rosemary, 4-5 cloves garlic and 1 bay leaf.
Combine brown sugar, paprika, 1 tbsp fresh rosemary, remaking garlic and oil in a food processor to form a paste. Rub on both sides of brisket and place the roasting pan.
Pour wine, chicken stock and tomato paste around the brisket. Season with additional salt.
Roast tightly covered (I used 2 layers of heavy duty foil) at 300°F for 3.5 to 4 hours, until fork tender.
Once cooked, slice and return to the liquid. Leave sliced brisket in the liquid for a few hours (or overnight) prior to reheating (in liquid) to serve.
Note if liquid is running low, you can add additional equal parts red wine and chicken stock.
Author:
Erin Grunstein-Halpern lives in Montreal, Canada with her husband and 4 children. Erin developed a love for being creative in the kitchen and eventually started sharing recipes on her Instagram page, @erin.eats.mtl. She knows how busy life can be and her goal is to share easy and healthy(ish) recipes for the busy family.
Erin’s goal is to bring families and friends together around the table, and she believes that a shared love for food and tradition are the key ingredients to making this happen.
This year, Erin created a Passover e-cookbook with over 75 delicious kosher for Passover recipes, 2 sample recipes are featured here. She is donating 50% of the proceeds to help the families of soldiers living in Israel.
Link to purchase e-cookbook: https://stan.store/erineats
