Tess Makes Her Mom’s Favorite Jewish Holiday Beef Brisket | Slightly Kosher

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder offers a more affordable option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and can be made more affordably.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Preheat the oven to 325-350°F.

Slather the brisket in a mixture of liquified onions, garlic, ketchup, red wine vinegar, soy sauce, Dijon mustard, Coke, olive oil, red wine, maple syrup, mirin, black pepper, and kosher salt.

Place the brisket on a bed of root vegetables such as yellow potatoes, fennel, onions, and carrots.

Cook the brisket in the oven for about 8 to 9 hours, flipping it after the first 3 hours.

After another 3 hours, uncover the brisket and flip it again.

Let it cook for an additional hour before removing it from the oven.

Allow the brisket to sit overnight in the fridge to let the fat congeal.

Reheat the brisket in the morning at 350°F until it falls apart easily.

Slice the brisket and serve with the soupy vegetables.

Cooking Techniques

Spice Level:

Dietary