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Brisket With Red Onion Jam

September 7, 2016

Beginning today, I'll be simplifying your chag even further, by sending you festive recipes suitable for serving over Rosh Hashana and the whole chag period through.

First up....the ultimate caramelized brisket....a sweet and tangy beefy dish and a holiday must-make:

 
    

 



2 kg brisket
3 large onions, cut in half and sliced 
1 teaspoon crushed garlic
1/4 cup brown sugar
1 cup red wine
1/2 cup beef or vegetable stock
1 bottle Jenny's Red Onion Jam*
1 heaped tablespoon Dijon mustard
2 tablespoons tomato paste 
1/2 teaspoon salt 
Crushed black pepper 

1: Fry onions in a little oil until limp, add garlic, sugar and wine and continue to fry until sauce reduces and thickens.
2: Add tomato paste,  red onion jam, stock, mustard, salt and pepper and simmer for 10 minutes to make your sauce.
3: Place brisket into a large roasting bag, pour sauce over meat, and roast at 170 C for 3 hours till tender. Allow to cool before slicing. 

Cook's Notes: Jenny's Red Onion Jam has a caramelized consistency and it is amazing with chicken, served with cheese boards, or used to top roast vegetables. If unavailable, you can make your own version with ease, and I've included this bonus recipe at the end of this newsletter. Brisket can also be cooked covered in a foil pan if a bag is unavailable, but check during cooking to make sure it doesn't need more liquid. Substitute red wine with Kiddush wine if necessary. Increase cooking time for a larger piece of meat.

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