Holiday Brisket

210 mins
Serves 8
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Directions

  1. 1Heat oil in a large pot over medium flame.
  2. 2Sauté onion slices for about 6 minutes until softened.
  3. 3Add sliced leeks to the pot and mix with onions.
  4. 4Season brisket with salt, pepper, and paprika, then massage evenly.
  5. 5Push onions and leeks to the side of the pot, creating space in the center.
  6. 6Place brisket in the pot and sear each side for 5-7 minutes.
  7. 7Add carrot slices and garlic heads to the pot.
  8. 8Lower flame and prepare marinade by combining all ingredients except wine in a bowl with brisket rub.
  9. 9Whisk together the marinade and pour over brisket.
  10. 10Pour 2 cups of red wine over the brisket.
  11. 11Taste and adjust seasoning if necessary.
  12. 12Cover and cook on low flame for about 1 hour.
  13. 13Wash and scrub potatoes, then arrange them around the dish.
  14. 14Cover with parchment paper and foil.
  15. 15Place in a preheated oven at 350°F (175°C) for about 2 hours.
  16. 16Remove cover for the last 15 minutes.
  17. 17Garnish with fresh parsley and serve.

Ingredients

  • 2 large large onions cut into half moon slices
  • 3 full full leeks cut into circles (the entire leek)
  • 0.33 cup avocado or any neutral oil
  • 2.5 pound first cut brisket
  • 3 large large carrots (peeled and cut into long stripes)
  • 2 whole whole garlic heads tops trimmed and heavy peel removed
  • 4 medium medium sweet potatoes peel on
  • 4 medium medium golden potatoes peel on
  • salt
  • pepper
  • paprika
  • 1 single packet single packet of @lipton onion soup mix
  • 0.5 cup silan (date syrup)
  • 0.5 cup hot water
  • 2 tsp dijon mustard
  • 2 cups red wine of your choice

Equipment

large low stock potfoilparchment paper

Tips

  • If your pot has plastic handles, cover them with foil before putting it in the oven.
  • Optionally, spread melted garlic cloves over the brisket before serving.
  • Cover with parchment paper and foil to prevent foil toxins.