My daughter celebrated Rosh Hashanah (the Jewish New Year) with my good friend Glenda Garland and then raved to me for five minutes about how fantastic her brisket was. Well, naturally, I had to have the recipe. My brisket is good, but clearly it’s not that good. So here you are, because I always share a good new recipe when I come across one. I apologize that there’s no picture, but my daughter didn’t take one (and neither did Glenda, I’m assuming).
For every three pounds brisket: 6 onions sliced and quartered 1 c. carrots 1/2 cup slivered sun dried tomatoes, in oil is great one half cup red wine. Preheat oven to 350 F.Pat dry brisket and apply salt and pepper to both sides.On grill, sear both sides, then cook each side about 10 minutes on medium.While that’s going, use 2-3 Tablespoons of the sun-dried tomato oil to saute the onions in a Dutch oven that has a lid until soft. If meat is done before onions, let sit on plate to juice.When onions are soft, turn off heat and add carrots and slivered sun-dried tomatoes and wine.Add brisket to the top, push down into onion mixture a little, cover, and bake for 1.5 hours.Remove from oven, slice thinly across the grain, reassemble, and put back into pot. Bake for another 1.5 hours.The gravy can be thickened with a mixture of shaken potato starch and water. Do not use potato starch alone. It’ll clump. Best when made a day or two in advance, both for flavor and the cook’s nerves. Enjoy.