Adapted from a recipe by Cooking Star, Mindy Kobrin
This brisket, a staple entrée on many holiday dinner tables, has a special family spice, Bubbie’s Seasoning, that just makes the meat dance on your palate.
5 lbs first cut brisket (do not trim any fat that is left on meat)
4 medium size onions, sliced
5 shallots, peeled
8 cloves of garlic, peeled
2 large cans beef broth
2 tsp ground ginger
1 cup red wine
Preheat oven to 275°F.
Season brisket heavily on both sides with Bubbie's seasoning and extra smoked paprika. Heat a cast iron fry pan so water sizzles on it. Sear brisket on both sides. Remove to a platter.
Lower heat and pour beef broth in pan and stir to get all the bits of seasoning and meat from pan. Place brisket in a large roasting pan with a lid.
Sprinkle in onions, ginger and whole garlic cloves. Pour heated broth over meat.
Cover and roast for 3-4 hours, basting every half hour or so until meat is very soft. Remove from the oven and let meat cool. Remove meat from juices and slice. Return meat slices to roasting pan and reheat for serving. Serve with juice on the side or together.
Recipe: kosher, meat.
½ cup kosher salt
¼ cup cracked black pepper
¼ cup garlic powder
¼ cup onion powder
2 Tbs paprika
Combine all ingredients in a small bowl.
Mix well. Transfer to an airtight glass container.
Recipe: kosher, seasoning, parve