Honey and Wine Brisket

Versión en español

 Throughout the last ten years, I have tested many brisket recipes, this Honey and Wine Brisket is, hands-down, my favorite. Inspired by the famous recipe by Leah Koenig. Her book Modern Jewish Cooking is excellent, you should buy it. 

With this recipe, you get a crispy on the edges and juicy and tender meat inside. You will love it. I served it at our Friendsgiving dinner and was a huge success. And the best part, the smell, while it cooks, is fantastic. We often make brisket in advance and reheat on the day of the dinner party.

I served it with Chilean corn pudding, mashed potatoes, Brussel and pomegranate salad. My friends brought a delicious punch, freshly baked buns, and a green salad. For dessert, you know my favorites: Chilean Lemon Meringue Pie or an ice cream cake. Picture of our table.

Honey and Wine Brisket

Serves 10-12
Ingredients:

• 4-5 pounds brisket
• 3 onions thinly sliced
• 2 tablespoons dried oregano
• 4 cloves of garlic
• 2 bay leaves
• 1 1/2 cup red wine
• 3 tablespoons balsamic vinegar
• 1/4 cup honey
• 1 cup vegetable stock or water
• salt, pepper, oil

Preparation:

1. Preheat the oven to 325F or 165C. Add salt and pepper on both sides of the meat generously.
2. In a cast iron pot, heat one tablespoon oil over medium-high heat. Add the meat, and cook without touching for 4 minutes, turn and cook for four more minutes. If the piece is too big, to begin with, cut in two and repeat this process.
3. Remove to a plate. Add to the pot the onion, oregano, finely chopped garlic, bay leaf, 1/2 cup wine and vinegar, cook occasionally stirring for 5 minutes.
4. In a measuring cup combine the remaining cup of wine, honey, stock and one teaspoon salt. Return the meat to the pot on top of the onions and add the mix of wine and honey. Cover and bring to the oven. If the pot cannot go into the oven, transfer the onion and meat to an oven dish, add the wine and honey. Cover with aluminum foil and place in the preheated oven.
5. Bake for 2 hours. Remove from the oven, turn the meat. Cover again and cook for two more hours.
6. Remove from the oven and allow to cool. Discard solidified grease, if any. Slice against the grain. Remove bay leaves.
7. Reheat in the oven, covered at 300F or 150C for 20-30 minutes, served.