Bobbi’s Brisket Recipe

The Jewish High Holidays just passed, which always leave me even more introspective than usual. While the meaning of these holidays is self-assessment, forgiveness, and setting intentions for the next year (this is, of course, super simplified!), all Jewish holidays include something absolutely essential: food!

Mired in tradition, holidays always conjure up hankerings for certain foods. And I want to share with you my favorite recipe of all time. This brisket is my comfort food. I grew up eating this on High Holidays, Hanukkah, and it is always the request I make for my birthday meal, too. Because my mom, Bobbi, makes the BEST brisket.

Today, you are extremely lucky that I am going to share her recipe with you. I think it is going to become your favorite family meal, too!

This one is a bit time intensive. Although your active time is not too bad, this brisket takes a good 4-5 hours of cooking time, so make sure you plan accordingly!

INGREDIENTS

4-5 pound brisket
Salt and pepper
3 large yellow onions, cut in half then thinly sliced
8 fresh thyme sprigs
10 cloves of garlic, thinly sliced
2 bay leaves
1 ½ cups good red wine
3 T balsamic vinegar
¼ cup honey
1 cup beef bone broth

DIRECTIONS

Preheat your oven to 325.

Generously season the entire brisket with salt and pepper. Heat a large dutch oven over medium-high heat. Put the brisket into the dutch oven and sear one side, without moving the brisket around, for about 5 minutes, then flip the brisket over and let it sear, untouched, for another 5 or so minutes.

Remove the brisket from the dutch oven and set it aside.

Add the onions, thyme, garlic and bay leaves into the dutch oven. Cover with a ½ cup of the red wine and 3 T of balsamic vinegar and give everything a good stir. Let it cook for about 5 minutes.

Meanwhile, combine the rest of the wine, honey, broth, and the remaining spices in a bowl.

Return the brisket to the dutch oven, nestling it among the onions, and pour the wine/honey/broth mixture on top of the meat. Cover your dutch oven with a lid or tightly fitted aluminum foil and transfer it to the oven.

Cook for 4-5 hours, until the meat is very tender. Remove the pan from heat and place the brisket onto a cutting board. Cover it loosely with foil and let it rest for 10-15 minutes before slicing it. Remove the bay leaves and sprigs of thyme from the onion mixture.

Serve the meat with the cooked onions. So, so good!

For more simple, delicious and healthy recipes, go to: https://drklearman.com/category/recipes/