Please enter the email you’re using for this account.
A delicious brisket that’s juicy and full of flavor, this is a perfect main dish for your Shabbos Chanukah meal.
2 to 2 and 1/2 pounds brisket
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon oil, for searing
2 onions, sliced
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 cups water
5 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Tuscanini Balsamic Vinegar
3 tablespoons onion soup mix
Combine all spices until mixed. Rub spices on the top, bottom, and sides of the brisket. If time allows, let marinate overnight.
Preheat oven to 350 degrees Fahrenheit.
Heat the oil in a big skillet.
Sear the meat for one to two minutes on each side and transfer to a roaster.
Place the onions in the skillet and sauté until translucent. If it seems dry, add a little water to deglaze the pan.
Add the garlic and continue to cook until fragrant.
Add the water, soy sauce, balsamic vinegar, and onion soup mix. Bring to a boil.
Pour the sauce over the brisket and cover.
Place in the oven and cook for three to four hours or until soft, checking the meat and basting it every hour.
Remove from oven. If there’s a lot of juice, pour it into a pot on medium heat and reduce.
Slice roast, plate, and top with onions and extra sauce.
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
Styling and photography by Chay Berger
How Would You
Rate this recipe?
Please log in to rate
Reviews