Name: Wine Country Brisket
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 10 to 12
Cuisine: United States
Ingredients: 1 cup beef or chicken broth or water, or as needed; 4 shallots, finely chopped (about 1 cup); 1 pound baby red onions, white onions, or cipollini, peeled; 1 sprig of thyme; 1 bay leaf; 1 pound baby carrots, peeled and trimmed; 2 stalks celery, finely chopped; 1 (3-pound beef brisket), trimmed of all visible fat; Salt and freshly ground black pepper, to taste; 2 pounds fingerling potatoes or small red or white potatoes, scrubbed; ¼ cup chopped parsley (preferably flat-leaf); 2 cloves garlic, finely chopped; 1 tablespoon canola oil

Preparation info

Serves
10 to 12

Difficulty
Medium
Ready in
3 hr 30

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Not everyone likes a sweet, Eastern European-style brisket. A few years ago, my wife and I were in the Napa Valley and we happened to have a holiday brisket braised in zinfandel and roasted with baby onions and potatoes—without the least trace of sugar. I dont need to tell you, it was delicious. When possible, use fingerling potatoes and baby red onions.

Ingredients

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Ingredients

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