Bonnie Stern, the cookbook author, cooking instructor and food writer, inspired this easy classic brisket dish. She calls it Passover Brisket. Kosher salt vary tremendously in saltiness. Diamond Crystal brand is considered the gold standard and, if using it, you can safely use the upper end of the range given; if you use any other brand it will be saltier, so go to the lower end of the range given. Double brisket is fattier and therefore juicier while single has leaner meat; you can use either for this dish. Some people strain the juices – I like the onions. You may also reduce the juices in a skillet over medium-high heat if they are not intense or thick enough.
It is easier to cut brisket into pretty slices if you cook it, chill and serve the next day. Bonnie says, “Refrigerate the meat and juices separately. Before serving, slice the brisket and reassemble it in a large shallow baking dish. Remove the solidified fat from the top of the juices and then spoon the juices over the meat (don’t worry if the juices are jellied). Cover tightly, place on a baking sheet to catch any drips and reheat in a 350F oven for 40 to 50 minutes, or until hot and bubbling.”
3 large onions, sliced
1 head garlic, separated into cloves and peeled
6 lb/2.7 kg brisket (approx. weight)
1 tbsp each: paprika and pepper
1 to 3 tsp kosher salt
2 cups dry red wine
2 cups beef or chicken stock
1 cup puréed tomatoes (passata)
Sprigs fresh rosemary and thyme
Preheat oven to 350F.
Place onions and garlic on bottom of large Dutch oven. Sprinkle brisket all over with paprika, pepper and salt; place on top of onion mixture. Add red wine, stock and tomatoes. Top with sprigs of rosemary and thyme. Place parchment paper directly on top of brisket. Cover Dutch oven tightly with lid or tin foil.
Bake for 4 to 5 hours or until fork tender. Remove lid and paper. Discard sprigs of herbs. If brisket is not browned on top, return to oven for 30 minutes or until browned.
Transfer brisket to carving board. Strain juices, if you like; I like onions in its gravy. Discard fat from juices. Slice meat and place in serving dish; pour juices over top.
Makes 10 to 12 servings.