Shane Cash's Kosher Beef Brisket Recipe

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KOSHER RED WINE BRAISE BEEF BRISKET

Yield: for 8 pp

FOR THE MEAT

kosher dried oregano 1 TBSP

kosher Salt and Pepper TO TASTE

kosher dry oregano 1 DASH

FOR THE BRAISE

carrots, minced 6 OZ

celery, minced 6 OZ

onions, minced 12 OZ

kosher vegetable oil 2 OZ

fresh garlic, minced 1 OZ

fresh thyme, chopped 16 SPRIGS

kosher tomato paste 9 OZ

kosher red wine 7 CUPS

kosher chicken broth 80 OZ

kosher tomato puree 9 OZ

Sugar 2 OZ

Method:

Sear the meat with s&p and oregano.Remove meat add the oil, minced carrots, minced celery, minced onions and garlic and the chopped thyme.Saute until translucent and add the tomato paste,deglaze with the wine, cook for 2 minutes and add the chix stock and the tomato puree. Stir all ingredients well and continue to cook till braising sauce begin to simmer. Place braising sauce into a doubled up aluminum roasting pan and place the seared brisket into the braising liquid. cover with foil and place into a 350 degrees for 3.5 to 4 hours ,remove and let cool. Remove the cooked brisket carefully and skim off any fat from the braising sauce if needed. Slice the brisket against the grain and serve with braising sauce. do not strain the braising sauce. the minced vegetables gives it a great flavor and richness.

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