This recipe for Sweet and Saucy Brisket is shared by our friends at Kosher.com, a resource that has become my go-to for education and delicious kosher recipes. Sweet and Saucy Briskey is one in a series of recipes shared to celebrate Passover. —Editor
- 2 large onions, sliced
- 5 pound (2.3-kg) brisket, well trimmed
- 1 tablespoon garlic, minced or 3 cubes Gefen Frozen Garlic
- 1 teaspoon dried basil
- 1 can jellied cranberry sauce
- 3/4 cup tomato sauce
- 2 tablespoons Bartenura Balsamic Vinegar
- 2 tablespoons honey
- 3/4 cup Alfasi Cabernet Sauvignon or other dry red wine (or water)
- 1 Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt and pepper.
- 2 In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Pour wine or water around and underneath brisket. Cover pan tightly with aluminum foil. (Can be prepared up to this point and marinated for 24 hours in the refrigerator.)
- 3 Preheat oven to 325°F.
- 4 Cook brisket, covered, for about four hours, until fork tender. (Calculate 45 minutes per pound). During the last hour of cooking, loosen foil slightly and baste brisket occasionally.
- 5 When done, remove pan from oven and cool completely. Cover and refrigerate overnight.
- 6 Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.
- 7 Place brisket slices and gravy in a covered casserole and reheat in an oven preheated to 350°F for 25–30 minutes before serving.