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I love a good basic brisket recipe. It doesn’t really get much simpler than this. The combination of ingredients yields the most delicious, buttery-soft piece of meat, with an element of surprise from the chestnuts. A perfect savory meat to serve with a sweeter chicken to balance the meal.
3-4 pounds second-cut brisket
3 (3-ounce) packages roasted and peeled whole chestnuts such as Gefen
6 cubes Gefen Frozen Garlic
3 tablespoons (1 packet) onion soup mix
1 tablespoon paprika
1 teaspoon black pepper
1 (12.7-ounce) bottle Kedem Sherry Cooking Wine
Preheat oven to 350 degrees Fahrenheit.
Place brisket in a baking pan. Arrange chestnuts around brisket. Add garlic cubes and onion soup mix. Season with paprika and pepper. Pour wine all over. Massage all the spices and garlic into the meat on all sides.
Cover lightly and bake for three to four hours, or until fork tender.
Recipe excerpted from The Marblespoon Cookbook: A Collection of Colors, Flavors and Family-Friendly Recipes (Menucha Publishers, 2020).
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