Ingredients with Measurements:
- 4-5 lb brisket
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup red wine
- 1/4 cup tomato paste
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Large Dutch oven or oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small bowl, mix together paprika, salt, black pepper, cumin, coriander, garlic powder, onion powder, and brown sugar.
3. Rub the spice mixture all over the brisket, making sure to coat it evenly.
4. Heat olive oil in a Dutch oven over medium-high heat. Add the brisket and sear on all sides until browned, about 5-7 minutes per side.
5. Remove the brisket from the pot and set aside.
6. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Add chicken broth, red wine, and tomato paste to the pot and stir to combine.
8. Return the brisket to the pot and spoon the sauce over the top.
9. Cover the pot with a lid and transfer to the oven.
10. Roast for 3-4 hours, or until the brisket is fork-tender and the internal temperature reaches 195°F.
11. Remove the brisket from the pot and let it rest for 10-15 minutes before slicing.
12. While the brisket is resting, strain the sauce from the pot and transfer it to a small saucepan.
13. In a small bowl, whisk together cornstarch and water to make a slurry.
14. Add the slurry to the saucepan and whisk to combine.
15. Bring the sauce to a boil over medium-high heat, whisking constantly, until it thickens.
16. Slice the brisket against the grain and serve with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Preheat oven to 325°F.
Internal temperature of brisket should reach 195°F.
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 10g
Protein: 45g
Sodium: 1100mg
Substitutions for ingredients:
- Beef broth can be used instead of chicken broth.
- White wine can be used instead of red wine.
- Honey or maple syrup can be used instead of brown sugar.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add chopped jalapeños or hot sauce for a spicy kick.
Tips and tricks:
- Let the brisket rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the brisket is cooked to the correct temperature.
- Make sure to coat the brisket evenly with the spice rub for maximum flavor.
Storage instructions:
Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat brisket in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve sliced brisket on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry and whisk until thickened.
- If the brisket is tough, it may need to cook longer.
Food safety advice:
- Make sure to cook the brisket to the correct internal temperature to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Helzel brisket is a traditional Jewish dish that originated in Eastern Europe. It is typically made with a spice-rubbed brisket that is slow-roasted in the oven with onions, garlic, and a flavorful sauce.
Flavor profiles:
The spice rub on the brisket gives it a smoky, savory flavor, while the sauce adds a tangy sweetness.
Serving suggestions:
Serve sliced brisket on a platter with the sauce drizzled over the top, along with your favorite side dishes.
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