Everyone gets excited when brisket is served. But sometimes you don’t want to wait until the holidays to enjoy this beloved dish.
I think brisket can be a perfect party food: served on top of latkes (either fresh or frozen), on top of classic hamburgers, stuffed inside tacos topped with cilantro, sliced radishes, and lime, or served as sliders.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Ingredients
2-3 lb brisket, preferably second cut
1 large onion, diced
3 stalks of celery, diced
3 carrots, diced
2 garlic cloves
1 Tbsp paprika
2 tsp garlic powder
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 bottle red wine
1 can of cola or root beer
1 28 oz can diced or crushed tomatoes
Directions
Combine paprika, garlic powder, salt and pepper in a small bowl. Rub all over brisket covering both sides.
Heat a few Tbsp olive oil in a large, deep pan such a dutch oven over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.
Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.
Add tomato paste and cook for 1-2 minutes. Add wine, cola, canned tomatoes and water. Bring to a boil.
Place brisket back into liquid and reduce heat to low-medium (or place into an oven preheated to 300 degrees).
Cook for 3-4 hours, until brisket is tender. Allow to cool.
Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain. Or, using two forks, shred brisket.
Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.
Place brisket back into liquid and reheat for serving, or place into fridge for up to 2 days.
Serve on top of latkes, on top of burgers, as sliders or sandwiches or in taco shells if desired.
