Inspired by Florence Fabricant’s www.nytimes.com article, Challah and Brisket, Rethought for Rosh Hashana
Unami is what you would get if you made your Grandmas brisket with The Saucey Sauce Co.’s cooking sauces – the delicious savory, sweet and tender brisket is delightful, unexpected and kosher-style!
(4 pound) beef brisket, first-cut
1 teaspoon of Kosher Salt
2 tablespoon Sweet Ginger Sauce
1 tablespoon of Fresh Lemon Sauce
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed
3/4 bottle dry red wine
1 bay leaf
1 handful fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley
1. Preheat the oven to 325 degrees F.
2. Drizzle brisket liberally with olive oil then season the meat on both sides with pepper, Fresh Lemon Sauce, and Sweet Ginger Sauce – marinate for 15 minutes.
3. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove brisket from pot and set aside.
4. Add carrots, onion and celery and brown; then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary and parsley.
5. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
6. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
And if you’re in NYC grab some delicious gluten-free Challah bread from By the Way Bakery!