Brisket is one of my favorite cuts of meat. It cooks for hours, and just when you start to think that it’ll never get soft, magic happens and it becomes unbelievably tender and delicious. All it takes is a little bit of patience, and you’ll be well rewarded. In this recipe I bake the meat in the oven, but you can also cook it on the stovetop.
Difficulty Easy–Medium
Baking Time 4–6 hours
Yield 10–12 servings
3 pounds brisket
3 onions, sliced
2 tablespoons honey
3 cups dry or semisweet red wine
3 tablespoons olive oil
Salt and coarsely ground pepper
1 tablespoon paprika
6 cloves garlic
Prepare the meat: Preheat oven to 300°F. Place sliced onions in a deep baking dish large enough to hold the brisket. Place meat on top of the onions. Pour honey, wine, and olive oil over the meat, and sprinkle with salt, pepper, and paprika. Place whole cloves of garlic around it. Fill pan with water slightly higher than the meat. Cover with aluminum foil and place in oven.
Bake the meat: Bake for at least 4 hours, or until meat is tender. Every so often throughout the cooking, check if there is still enough water in the pan, and add another ½ cup of water if necessary.
To serve: Slice the brisket and serve with the gravy that accumulated in the pan.
To read more, subscribe to Ami
