Jewish Brisket
Ingredients:
- 4-5 pounds beef brisket
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large roasting pan, place the brisket fat side down. Season with salt and pepper.
- Spread sliced onion and minced garlic over the brisket.
- In a separate bowl, mix together beef broth, red wine, tomato paste, brown sugar, Dijon mustard, thyme, rosemary, and paprika to create a sauce.
- Pour the sauce over the brisket and cover the roasting pan with aluminum foil.
- Bake for 2 1/2 to 3 hours, basting occasionally with the sauce.
- Remove the foil and continue baking for an additional 30 minutes to allow the brisket to brown.
- Let the brisket rest for 10-15 minutes before slicing and serving with the remaining sauce from the pan.