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