This Easy Brisket recipe is sweet and perfect for your Rosh Hashanah meal.
Use Grow & Behold brisket for this recipe.
Easy Brisket
Servings
12 Servings
Ingredients
- 1 5-6 pound brisket use first cut, second cut or whole brisket
- ½ cup ketchup kosher-for-Passover or brand with sugar, not high fructose corn syrup
- ½ cup blackstrap molasses or brown sugar
- 1 cup red wine divided
- 1 tablespoon freshly ground black pepper
- 1 – 2 tablespoons olive oil
- 1 onion diced
Instructions
- Preheat oven to 325°F.
- Bring meat to room temperature. Pat dry, season with ground pepper. Heat olive oil in a large oven-proof pot or Dutch oven and sear meat on all sides. Remove meat from the pot and set aside.
- Add more oil if necessary and sauté onions until translucent. Add ½ cup wine, and continue to cook, scraping up browned bits on the bottom of the pot.
- In a small bowl, mix remaining ½ cup wine, ketchup and molasses or brown sugar. Add ketchup mixture to pot along with brisket.
- Cover pot with lid or use heavy-duty aluminum foil to cover tightly. Roast for 2 hours. Remove pot from the oven, flip brisket, and baste with cooking liquid. Cover the pot and return to the oven to roast for 1 hour more.
- Remove from the oven. Let cool, then refrigerate at least 8 hours or overnight.
- To serve, slice brisket and arrange in serving dish with 1- to 2-inch sides. Cover with remaining gravy. Reheat at 300°F for 30 minutes before serving.
- Recipe by Rachel Rosen
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So easy and absolutely delicious!