Jewish Holiday Brisket For Sandwiches Or Sliders Food
JEWISH HOLIDAY BRISKET FOR SANDWICHES OR SLIDERS
Wow, this is some brisket recipe. Searing the meat before cooking it in the oven is the key. The sear helps to keep the juices inside. The result is some juicy brisket. The wine sauce and veggies infuse the brisket with incredible flavor. We loved the cleverness of blending the veggies and returning it to the sauce to create a...
Provided by Mikekey *
Categories Beef
Time 3h30m
Number Of Ingredients 15
Steps:
- 1. In a small bowl combine salt, pepper, garlic powder, onion powder, and parsley.
- 2. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
- 3. Heat the olive oil in a large Dutch oven or pot on medium high heat.
- 4. Sear the brisket on both sides thoroughly.
- 5. Remove meat and set aside.
- 6. Scraping pan to loosen the bits of meat stuck to the bottom.
- 7. Saute the carrots and onions until soft, about 10 minutes.
- 8. Add the tomato paste and stir until thoroughly mixed.
- 9. Put the brisket back in the pan, and cover with the bottle of red wine, beer, and ginger ale.
- 10. Place the entire pot with brisket into the oven and cook for at least three hours.
- 11. When the meat is fork tender, remove the meat and set aside on a large cutting board.
- 12. Skim the foam and fat from the liquid.
- 13. Remove carrots and onions with a slotted spoon and blend in a food processor with 1 cup cooking liquid.
- 14. Return to pot and mix with remaining liquid.
- 15. Cook until reduced slightly.
- 16. At this point you can either slice the brisket and serve with the sauce, or use two forks to shred the meat. Add some liquid from pot to moisten the meat and serve on rolls or slider buns, with coleslaw.
ROASTED BRISKET SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h25m
Yield 24 sliders
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
- Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
- Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
- Serve with the rolls, slaw, peppers, relish, pickles and spinach.
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