Kosher slow-cooked brisket recipe

This classic Shabbat dish is made by braising a beef brisket in a flavorful mixture of wine.

Broth and seasonings. The result is a tender and succulent brisket packed with rich, savory flavors. Slow-cooked brisket is a hearty and satisfying main course perfect for a festive meal. Serve it with your choice of sides, such as roasted vegetables or mashed potatoes, and enjoy a delicious and memorable Shabbat dinner.

Ingredients:

3-4 pound beef brisket
1 large onion, chopped
2 cloves garlic, minced
1 cup red wine
1 cup Meat broth
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves

Instructions:

Preheat your oven to 350°F.
Heat a large, heavy pot over medium heat. Add the brisket and sear on both sides until browned, about 3-4 minutes per side.
Remove the 1st cut brisket from the pot and set it aside. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
Mix in the red wine, Meat broth, tomato paste, paprika, salt, pepper, thyme, oregano, and bay leaves. Bring the mixture to a boil.
Place the brisket back in the pot, cover it, and transfer it to the preheated oven.
Bake for 3-4 hours or until the brisket is tender and easily shreds with a fork.
Remove the brisket from the pot and let it rest for 10-15 minutes before slicing it against the grain. Serve with the braising liquid on the side.

I hope this recipe helps you prepare a delicious kosher slow-cooked brisket for Shabbat!