Yield
Makes 8 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

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