The latest Diced! cooking contest by The Ranting Chef is here. In this competition, contestants make four dishes: a breakfast/brunch, lunch, dinner and dessert. After each dish, I will put up a poll for you to vote for your favorite. Votes for the breakfast/brunch post are worth one point apiece, lunch are worth two points, dinner votes are worth three points and dessert posts are worth five.
Slow Cooked Beef Brisket
Not only is this brisket kosher friendly for Jewish holidays, but it is mouth wateringly good. This is the type of passed along recipe in my family that has families not just walking but RUNNING to anyone’s house who has made this. A conversation goes like this “Did XX make brisket???” “YESSSSSS!!!!!!” It’s a game changer. Also, good luck not drooling as it slow cooks in your oven for hours on end. The smell is amazing and it is fall off the fork good when you go to eat it. The sauces make such an amazing texture when paired with any side too (potatoes, mashed potatoes, noodles, sweet potatoes). Trust me, you gotta try it.
Montreal Steak Seasoning
Gold Buckle Brisket Sauce (or any hickory bbq sauce)
4-5 carrots, cleaned and chopped into 3 inch pieces
4-5 celery stalks, cleaned and chopped into 3 inch pieces
1/2 an onion, cleaned and chopped anyway you like
1 or 1 ½ jars of marinara sauce, depending on how much brisket you make (without cheese in the ingredients if kosher)
1 bottle of red wine (merlot or cab is fine)
A day before, liberally rub the brisket with Montreal Steak Seasoning. Place the brisket in a large zip lock bag and add the BBQ sauce, shake, and let sit in the fridge overnight. The following day, preheat the oven to 350 degrees. Remove the brisket, discard the marinade, and place brisket into a Dutch oven.
Chop up the carrots, celery, and onion and throw into the Dutch oven.
Add the marinara sauce to cover the brisket, and red wine enough to cover the meat even more. Don’t use the full bottle of red wine, just use it to help cover the meat nicely with liquid to soften up.
Let it cook covered for 5-6 hours at 350 degrees, turning and covering with sauce every 1/2-1 hr. If you feel you’re running out of topping or the meat is getting dry, add more wine or some boiled water (not too much).