Kosher BBQ brisket

Posted by: Lukas Chapman

Description: Although this might not be as much ‘barbecue’ this brisket is cooked in an indirect way, moreover it is considered kosher

Overall Rating:
Diffculty rank:
Servings:
Prep time:
Cook time:
Total time:

Ingredients:

• First Cut (flat cut) of brisket
• 4 medium carrots
• 4 stalks celery
• 4 medium onions
• 4 cloves garlic
• Sprigs of thyme
• ¼ cup light brown sugar
• 2 Tbsp tomato paste
• 2 Tbsp flour (if you want to stay Kosher, substitute with potato starch)
• 1 ½ cups dry red wine
• 1 ½ cup beef broth
• ½ cup ketchup
• 1 cup crushed tomatoes
• ¼ cup white wine vinegar
• 3-4 bay leaves
• 1 Tbsp paprika
• 1 tsp cayenne pepper (Optional)
• 2 Tbsp honey
• 2 Tbsp dijon mustard

Instructions:

1. Cook brisket fat-side down in a cast iron skillet for 4-5 minutes
2. Peel and chop the carrots, chop celery into 1 inch chunks, peel and roughly chop 4 medium onions and crush 4 cloves of garlic
3. Remove all but 2 tbsp of fat from pan (if necessary)
4. Carmelize onions in the pan slowly for 10 minutes, adding brown sugar for color
5. Add carrots and celery and continue simmering for 2 minutes before adding garlic and tomato paste before sauteing for 30 seconds
6. Mix in thickener, usually flour or potato starch and let it before adding dry red wine to deglaze at medium high heat, being sure to scrape the bottom
7. Add beef broth (use another cup and a half of dry red wine if not enough liquid is in the pan), ketchup and crushed tomatoes
8. Add the rest of the ingredients to the liquid, adding the brisket and covering tightly. Broil in oven at 300 degrees fahrenheit for 3-4 hours
9. Let cool for an hour before serving (for best results, remove fat before broiling, this will make the fluid less greasy)