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Terry & Dave Taylor

My Beef Brisket

Beef Brisket with latkes
Beef Brisket, with latkes

This is one of my favorite recipes and a great one for entertaining. So easy! The brisket is cooked (four hours!) the day before, so all you have to do is heat and serve the next day. The meat is so tender - and the sauce is divine over My Other Latkes prepared with yellow onion. Beef brisket is a very reasonably-priced piece of meat, but don't mess around with a bad brisket - phone your butcher and order a 4-5 pound brisket and ask for it to be trimmed. (This will save you a lot of time and trouble.) Use a heavy Dutch oven or roasting pan, with a tight-fitting lid, that will easily hold the entire brisket. Thicken the sauce with potato starch during Passover.

14 oz. can beef broth
2 cups dry red wine
1/2 cup fresh orange juice
6 cloves garlic, peeled and smashed
1 large onion, chopped
1 Tablespoon dried thyme
1/2 teaspoon ground black pepper, or to taste
4-5 pound beef brisket, trimmed, most fat removed

Beef Brisket
Ready for the oven

Heat oven to 300°. Place the beef broth, red wine, orange juice, garlic, onion, thyme and black pepper in the Dutch oven. Stir to mix. Add the brisket and push it down into the sauce. Cover and bake for two hours at 300°, then reduce heat to 275° and cook for an additional two hours. Remove from oven and let cool for one hour.

Carefully remove brisket from the sauce (it will be very tender!) and wrap tightly in a sheet of aluminum foil. Refrigerate overnight.

Strain the sauce into a medium sauce pan, and cover. Discard the solids. Refrigerate the sauce overnight.

To serve: Slice the brisket against the grain and place in a shallow baking dish. Remove any fat from the top of the cold sauce and heat the sauce until it just comes to a boil.

In a small bowl, blend:
1/3 cup water
3 Tablespoons corn starch or potato starch

Slowly stream about half of the cornstarch mixture into the simmering gravy while stirring with a whisk. Continue to add more of the cornstarch mixture until the gravy is thickened to your liking. Remove from heat and pour the thickened gravy over the sliced brisket. Cover with foil and warm at 350° for thirty minutes. Serve with latkes or mashed potatoes.

Serves 6.

Beef Brisket
Ready to serve

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