Bubbie’s Brisket

Prep Time: 40 min          Serves: 7        Total Time: 5 hrs

4 pound brisket
2 onion soup packets
(on Passover substitute 1 tbs pepper, 1 tbs onion powder)
3 tbs paprika
3 tbs cayenne
1/8 cup black pepper
1 tbs salt
Olive oil
3 chopped onions
4 chopped carrots
4 chopped celery stalks
2 cups red wine
1 cup tomato sauce
1/4 cup molasses
2 bay leaves

1. Preheat oven to 325
2. Mix together 1 onion soup packet, paprika, cayenne, salt and pepper
3. Using 2/3 of mixture, dry rub both sides of brisket by coating in spices
4. Heat 3 tbs olive oil in large skillet
5. Add chopped onion, celery and carrots, stirring until onions are translucent
6. Add tomato sauce, wine, molasses and bay leaves to vegetables
7. Add remaining onion soup packet and 1 tbs of spice mixture, then remove from heat
9. In a new skillet heat 3 tbs olive oil
10. Add brisket to skillet, searing each side until golden brown
11. Remove brisket from heat and place in roasting pan
12. Cover roasting pan with sauce and place in oven
13. Cook for 3-4 hours or until brisket is extremely tender
(Note: When deciding if your brisket is done, make sure you don’t rely on the color of the meat, but judge it by the tenderness. Your knife should slice through the surface without effort.)

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