Brisket with Burgundy Orange Sauce

By Sara of Sara’s Kitchen, Trail Appliances, South Location

Beef Brisket is used in traditional Jewish cooking, particularly for the Jewish New Year, Rosh Hashanah. This cut of meat, from the lower chest of the cow, is tough but with effort, will turn into a tender and juicy, lip smacking goodness to please your taste buds.

In one of our classes, we cooked briskets 3 different ways: smoked on a Traeger grill, steamed in a Miele combi-steam oven and traditional Jewish style in the Miele convection oven. All turned out well, each offering a different flavour. Here is the Jewish recipe for you to try and enjoy. And to our Jewish readers, have a healthy and a happy New Year!

1 packet onion soup mix
1 ½ cups burgundy wine or coke or root beer
¼ cup water                                                                      30 Sept Brisket
1 tablespoon flour
1 tablespoon dried basil
2 teaspoons dried thyme
1/3 cup orange marmalade
2 teaspoons sugar
4 cloves garlic, minced
¼ teaspoon pepper
4 pounds brisket

Preheat oven to 300 degrees (F).

Mix all ingredients together and pour over meat.  Cover and bake for 4 hours, basting every hour. Cool overnight.

Slice against grain. Put the slices back in the sauce, then cover and reheat at 325 degrees for 40 minutes.

Note: You may use SARA’S GREEN STUFF instead of basil, thyme and garlic. Recipe below

In a food processor, chop & combine:
2 onions, 1 head of garlic, 1 bunch parsley, 1 bunch basil any other herb. Put in a container and store in the fridge so you have it handy anytime.

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