Holiday Brisket Recipe
Holiday Brisket Notes
This is my signature dish which I serve for all of the Jewish holidays. Unlike the traditional brisket with potatoes, carrots, and onions, this is a tangy variation that shines when accompanied by garlic mashed potatoes and roasted vegetables.
- 3 1/2 - 4 pound brisket
- 2 Tablespoons Dijon mustard
- 1/4 Cup ketchup or 1 Tablespoon tomato powder
- 1/4 Cup soy sauce or tamari sauce
- 1 teaspoon granulated garlic
- 10 Tellicherry peppercorns
- OR, in lieu of garlic and peppercorns, 1 1/2 teaspoon Back of the Yards seasoning
- 1 Tablespoon brown sugar
- 1 1/2 cups red wine
- 1 cup water
Serves / Yields
Wash brisket and pat dry. Place in a large ziplock plastic bag. Combine the rest of the ingredients, except for the water, in a medium bowl and mix well. Open ziplock bag and pour the marinade into the bag. Seal and turn the bag over several times so that the meat is coated. Refrigerate several hours or overnight. Preheat oven to 325 degrees. Place the brisket, along with the marinade in a large baking dish. Add the water.The liquid will partially submerge of the brisket. Cover with foil. Bake for 3 hours or until meat is tender. Allow the meat to sit for a bit and then cut it across the grain, serving the marinade as a gravy.