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Classic Brisket

Yield

Makes 8 servings

"This was our favorite Hanukkah entrée prepared by the sisterhood at Temple Israel in Blytheville, Arkansas, and it was always served with potato latkes." --Marcie Cohen Ferris, Matzoh Ball Gumbo.   Prep: 10 minutes; Cook: 13 minutes; Bake: 3 1/2 hours; Stand: 10 minutes.

Ingredients

  • 1 1/2 teaspoons seasoned salt or Greek seasoning*
  • 1 1/2 teaspoons freshly ground pepper
  • 1 1/2 teaspoons kosher salt
  • 1 (4 1/2- to 5 1/2-pound) boneless beef brisket, trimmed with some fat left on
  • 2 tablespoons olive oil
  • 2 celery stalks, chopped
  • 3 onions, chopped and divided (about 3 cups)
  • 1 (12-ounce) bottle tomato-chili sauce**
  • 1 cup ketchup
  • 1 tablespoon strongly brewed coffee
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup dry red wine

How to Make It

  1. Preheat oven to 350°. Combine first 3 ingredients; sprinkle mixture over both sides of brisket.

  2. Heat oil over medium-high heat in a large heavy roasting pan set over 2 burners. Add brisket, fat side down, and cook about 5 minutes or until browned on underside. Turn brisket; add celery and 1 cup onion around sides of pan. Cook, stirring vegetables occasionally, 6 to 8 minutes or until brisket is browned and vegetables are golden.

  3. Mix chili sauce, next 4 ingredients, and remaining chopped onion in a bowl; pour over brisket, combining with pan juices and vegetables. Cover with aluminum foil, and bake 1 hour. Add wine, cover, and bake 2 1/2 to 3 more hours or until brisket is very tender when pierced with a fork.

  4. Transfer to cutting board; let stand 10 minutes. Slice thinly against grain, and arrange on a warm platter. Skim fat from pan juices; serve juices as gravy.

  5. *For testing purposes, we used Cavender's All-purpose Greek Seasoning.

  6. **For testing purposes, we used Heinz Chili Sauce.

Matzoh Ball Gumbo: Culinary Tales of the Jewish South