Not Your Bubbie’s Brisket! Perfect Game Day Main Coarse.

A slow-braised whole brisket will yield a whole lot of tender, flavorful sliced beef for your game-day crowd.

Allow approximately 45 minutes per pound cooking time. Check temperature every 30 minutes after 5 hours. 190 degrees is the target.

Ingredients:

• 1 whole trimmed brisket (leave a thin layer of fat for flavor and moisture)
• Rub liberally with: kosher salt, coarse ground pepper, red pepper flakes (optional), garlic and onion powder (quarter as much as other ingredients)
• 4 Smashed garlic cloves
• 1 LB Bag of baby carrots
• 1 Sliced sweet onion
• 1 Sliced bell pepper
• 3 Bay leaves
• 1 Cup beef broth (low sodium is better)
• 1 750ml Bottle of dry red wine (Malbec, Grenache, Merlot or Cab)

Directions

• Pre-heat oven to 300 degrees
• Add all ingredients except brisket to large roasting pan
• Place brisket on top of veggies and wine and cover pan tightly with heavy duty foil
• Cook until brisket reaches 190 degrees in multiple places
• Remove foil, raise oven temp to 425 and roast until the surface dries and begins to brown (about 20 minutes)
• Remove brisket to cutting board and let rest 15 minutes
• Remove bay leaves and pour pan contents into metal fine-mesh strainer or use cheesecloth in standard strainer
• Press veggies to extract juices. Discard veggies and skim fat
• Slice brisket against the grain and serve with au jus and horseradish on Texas toast, brioche rolls or hero rolls

Enjoy!

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