Recipe for High Holidays – Beef Brisket

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This is the traditional holiday beef brisket made in David Strassler’s home.  It is flavorful and has “melt in your mouth perfection,” according to his son, Joe.  The whole family loves it!

Submitted by David Strassler

Beef Brisket

1 (3 lb.) piece of brisket
1 cup of dry red wine
¼ cup vegetable oil
1/3 cup lemon juice
1-2 onions, peeled and finely chopped
1-2 garlic cloves, peeled and finely chopped
1 carrot, peeled and thinly sliced
1 tsp sugar
1 tsp salt
½ tsp pepper

Place onions, garlic and carrot in a bowl and add wine, lemon juice, oil, salt, pepper and sugar.  Mix well. Place meat in a shallow roasting pan.

Pour marinade over the meat turning the meat to coat well.
Cover with foil and refrigerate for a couple of hours.  You can do this overnight, too.

Make sure you turn the meat occasionally so it will absorb the flavors on all sides.
Roast covered at 350 degrees F for 4-4.5 hours until the meat is fork tender.

Make sure the foil lid is secured around the pan so that the meat does not dry out and to retain the juices.
Remove to a heated serving plate, and let it rest out of the oven for about 10 minutes.

Trim off some of the fat. Skim the fat off juices to be used as a sauce.
Slice the meat crosswise for serving.

From:  The Voice/JCA newspaper  August/September 2009