escription:I love brisket on Rosh Hashanah. My mother made a GREAT beef brisket. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper – also kosher). Mazel Tav!”Ingredients: 1 (5-7 lb) brisket, washed and drained 1/2 cup oil 1/2 cup dry red wine 1/4 cup honey 4-5 Tbsp. ketchup 1 onion 1/2 tsp. mustard powder 1/2 tsp. paprika
Directions: 1. Place brisket in a roasting pan. Chop all seasonings in food processor and pour over brisket. Cover and marinate overnight in the refrigerator. 2. Preheat oven to 325° Fahrenheit (165° Celsius). 3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. 4. When cool, pour the gravy in a saucepan. Add 1 Tbsp. flour and cook until thickens. Pour this gravy over sliced meat when serving. 5. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly.
Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge. Servies 6-8.