Delicious Delmonico RoastAdd To My Recipes
3- to 4-pound delmonico or second-cut brisket
1 tablespoon Manischewitz Kosher Salt, divided
1 teaspoon black pepper
1 teaspoon Gefen Garlic Powder
1 tablespoon paprika, divided
2 tablespoons Tuscanini Tomato Paste
1–2 onions, chopped
6 cloves garlic, sliced or 6 cubes frozen garlic
1 large carrot, cubed
1 large celery, cubed
1/2 – 3/4 cup dry red wine
1/2 –1 teaspoon dried thyme
Preheat oven to 350 degrees Fahrenheit.
Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).
Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.
Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.
Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.
Bake at 350 degrees Fahrenheit for two hours. If serving right away, uncover the meat, baste and continue to brown for 15 minutes.
Note: This recipe provided with permission from kosher.com
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