Directions
- 1Heat oil in a large pot over medium flame. Sauté onion slices for about 6 minutes until softened.
- 2Add sliced leeks to the pot and mix with onions.
- 3Season brisket with salt, pepper, and paprika, then massage evenly.
- 4Push onions and leeks to the side of the pot, creating space in the center. Place brisket in the pot and sear each side for 5–7 minutes.
- 5Add carrot slices and garlic heads to the pot.
- 6Lower flame and prepare marinade by combining all ingredients except wine in a bowl with brisket rub. Whisk together and pour over brisket.
- 7Pour 2 cups of red wine over the brisket. Taste and adjust seasoning if necessary.
- 8Cover and cook on low flame for about 1 hour.
- 9Wash and scrub potatoes, then arrange them around the dish.
- 10Cover with parchment paper and foil to prevent foil toxins. Place in a preheated oven at 350°F (175°C) for about 2 hours. Remove cover for the last 15 minutes.
- 11Garnish with fresh parsley and serve. Optionally, spread melted garlic cloves over the brisket before serving.
Ingredients
- 2 large large onions
- 3 full full leeks
- 0.33 cup avocado or any neutral oil
- 2.5 pound first cut brisket
- 3 large large carrots
- 2 whole whole garlic heads
- 4 medium medium sweet potatoes
- 4 medium medium golden potatoes
- 0 salt
- 0 pepper
- 0 paprika
- 1 single packet of onion soup mix
- 0.5 cup Silan (date syrup)
- 0.5 cup hot water
- 2 tsp Dijon mustard
- 2 cups red wine
Equipment
large low stock potoven
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