The wonderful Exodus and Easter stories are not complete without a tasty dinner to celebrate it. Brisket takes a long time to cook, but is certainly worth the trouble. Follow these instructions for a perfect, tender brisket worthy of a day or night of miracles, history, and remembrance with friends and family.
- 1 tbsp. freshly ground black pepper
- 1 bunch fresh marjoram, and 1 bunch fresh thyme still on stem
- organic, salt free dry rub for beef
- 1 5-lb. to 8-lb. brisket, fat cap intact, left out for 1 hour to get the fat to room temp
- 3 tbsp. butter
- 2 cups red wine
- 1 large can chopped tomatoes with chilies
- 1 cup water or beef broth
- 2 bay leaves
- 1 to 3 medium yellow onions, peeled and thinly sliced
- 6 cloves garlic, peeled, left whole
- 1 large roasting bag with tie
- 1 French ceramic pan-large, like a lasagna pan
Don’t be in hurry here, this is going to be in the oven for a long time. Place it in the oven. Go shopping, or get a facial, watch the Masters Golf game. Really. Soooo…. Take a large brisket, left out to room temp, this allows the fat and marbling to get ready for flavors and softening the fat for greatest tenderizing. Wash, dry and place in a baking bag. Turn fat cap up. This is very important, as the fat will melt over the meat and make it more flavorful and tender. Add the dry organic dry rub spices, butter, fresh herbs, with stems, pepper, red wine, contents of a can of tomatoes/chilies. Fill the empty can with water or beef broth and pour over the brisket. Add the bay leaves (use fresh off the tree if you have a bay leaf tree like I do), throw the garlic cloves in. Seal the bag. Do not put salt on the brisket at this time or you will be sorry! Salt will make it tough and string-y.If you are a salt user, add it later, and only use sea or kosher salt! I do not use any, it it will be great, trust me, you will not miss it! Place in a pre-heated oven at 250 degrees for 3 hours. This melts the fat in between the muscle that you need so much to make this tender. After 3 hours you will put the temp to 350 degrees. Take the bag off and pour the meat and juice in to the hot, ceramic pan.Cook for another 3 hours or until tender and juicy. Take out of the oven let it rest. Remove the now skeletal stems of the fresh herbs, and the bay leaf. Slice down the fat cap and make even, nice slices. Slice as needed. Don’t slice it all at one time. Remember, this is a lean cut. If you slice it all up, it will dry out. Keep warm in a 200 degree oven.If for Passover, you need to hear the the first part of the Exodus story first. Then take out and serve after the Gefilte fish, apple/walnut-horseradish and matzo, and the matzo ball soup. If it’s Easter dinner, serve when ready. Slice and spoon some au jus on to the meat. Use your best china. Enjoy the compliments! Save the leftovers, if any, for the next day.