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Red Wine and Onion-Braised Passover Brisket Recipe

Red Wine and Onion-Braised Passover Brisket Recipe

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Red Wine and Onion-Braised Passover Brisket

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Ingredients

Count

Nutrition

5530

Calories

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Ingredients:

Serving

about 1 tbsp. kosher salt
about 2 tsp. pepper
1 tbsp deli-style brown mustard
2 tsp dried thyme leaves
1 beef brisket (about 5 lbs.), trimmed but with some fat still attached
2 tbsp vegetable oil or schmaltz ( chicken fat)
3 cups reduced-sodium chicken broth, divided
1/2 bottle dry red wine (such as cabernet sauvignon)
12 whole dried prunes
1 tbsp packed light brown sugar
2 1/2 lb onions, thinly sliced
8 whole garlic cloves, peeled and smashed
1 lb medium carrots, peeled , cut crosswise into 2-in. lengths
prepared horseradish

Directions:

Preheat oven to 350°. Mix 1 tbsp. salt, pepper, mustard, and thyme together in a small bowl. Rub mixture all over brisket. Heat oil in an oval oven roaster (about 12 in. by 17 in.) or a wide 8-qt. pot* over medium-high heat. Add brisket and cook, turning once, until a dark brown crust forms, 4 to 5 minutes per side. Transfer brisket to a plate.
Add 2 cups broth to pot and bring to a boil, scraping any browned bits from bottom of pot. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Cover pot and put in oven. Cook for 3 hours, turning meat halfway through. Turn meat again and add remaining cup broth and carrots to pot. Cook, covered, until carrots are tender, 30 to 45 minutes. Let cool, then chill overnight (to firm meat).
Preheat oven to 350°. Skim fat from pan juices and discard it. Transfer brisket to a cutting board and slice across the grain. Fan out meat slices in a large roasting pan. Using a slotted spoon, arrange onions, carrots, and prunes over meat.
Boil juices remaining in pot over high heat about 10 minutes to reduce somewhat. Season to taste with salt and pepper. Pour 2 cups of juices over meat (save the rest for soup), cover roasting pan tightly with foil, and bake until meat is hot, about 45 minutes.
Transfer meat to a large platter, using a wide spatula. Spoon onions, carrots, prunes, and some of juices on top and serve with horseradish.
*Schmaltz is available at the butcher counter of some markets, and at some butcher shops. If you don't have a pot big enough for the whole brisket, cut it in half and stack the two halves in the pot; when you add the onions, add enough additional liquid (about 2 more cups broth and the rest of the bottle of wine) so the meat is covered by three-quarters.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5530.24 Kcal (23154 kJ)
Calories from fat	3311.26 Kcal
		% Daily Value*
Total Fat	367.92g	566%
Cholesterol	1224.72mg	408%
Sodium	31463.3mg	1311%
Potassium	10721.43mg	228%
Total Carbs	161.74g	54%
Sugars	69.09g	276%
Dietary Fiber	38.65g	155%
Protein	365.35g	731%
Vitamin C	727.4mg	1212%
Vitamin A	4.5mg	151%
Iron	48.8mg	271%
Calcium	734.3mg	73%

Amount Per 100 g
Calories	117.04 Kcal (490 kJ)
Calories from fat	70.08 Kcal
		% Daily Value*
Total Fat	7.79g	566%
Cholesterol	25.92mg	408%
Sodium	665.85mg	1311%
Potassium	226.9mg	228%
Total Carbs	3.42g	54%
Sugars	1.46g	276%
Dietary Fiber	0.82g	155%
Protein	7.73g	731%
Vitamin C	15.4mg	1212%
Vitamin A	0.1mg	151%
Iron	1mg	271%
Calcium	15.5mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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