Hannukah starts tonight, but I've planned my traditional brisket and latkes dinner for Sunday...two days from today. This kind of meal is what my father and uncle used to call "killer Jewish food:" Considering all the fat and cholesterol I'll be serving, it's best to follow it with a Lipitor chaser.
On Sunday, my in-laws, niece, sister and brother in-law will be coming over. I'm going to make my friend Judy's brisket recipe this year, which means I have to start two days in advance. But no worries—this recipe is the exact opposite of hard.
Brisket Marinated in Red Wine
Ingredients:
3 to 4 lb first-cut brisket (it has to be first cut)
2 cups of a hearty red wine
1 package onion soup mix
3 to 4 cloves garlic, peeled and thinly sliced
Salt and fresh ground pepper to taste
2 Days Before Meal:
- Mix together wine, onion soup mix, garlic, salt & pepper
- Pour over brisket, cover and marinate over night
1 Day Before Meal:
- Pre-heat oven to 350.
- Tightly cover pan with brisket and wine mixture.
- Bake for 2 1/2 hours covered.
- Remove from oven and let brisket cool.
- Slice cooked brisket and put back in the liquid.
- Cover tightly and refrigerate over night.
Day of Meal:
- Pre-heat oven to 350.
- Put tightly covered pan with brisket back in the oven and back for 1 1/2 to 2 hours. The meat should be so tender that you don't need a knife to cut it.
IMPORTANT:
If, at any time, the liquid seems to be evaporating, add water and then cover tightly. This dish is always cooked covered so the liquid doesn't evaporate.
If you make this recipe, post your comments. Please.
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