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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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