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Red Wine Braised Beef Brisket

 
One serving costs about $3.72 One serving costs about $3.72

$3.72 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 valentine's day,hanukkah,dairy-free,healthy,dairy free lunch,main course,main dish,dinner Jewish
spoonacular Score:87%

Spoonacular Score: 87%

 

Red Wine Braised Beef Brisket might be just the Jewish recipe you are searching for. One serving contains 489 calories, 39g of protein, and 28g of fat. For $3.39 per serving, you get a main course that serves 10. 1 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up celery stalks, beef brisket, rosemary, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Try Wine-Braised Beef Brisket, Red-Wine-Braised Beef Brisket, and Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton for similar recipes.

Beef Brisket works really well with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Ridge Lytton West Syrah. Reviewers quite like it with a 4 out of 5 star rating and a price of about 36 dollars per bottle.

Ridge Lytton West Syrah

Nose: Focused boysenberry, blue fruits, violets, fennel, smoked game, sweet oakPalate: Great depth, polished tannins, creamy smooth texture, sweet ripe blueberry fruit, floral, oak spice, defined chalky tannin structure.Blend: 94% syrah, 6% viognier

» Get this wine on Wine.com

Ingredients

Servings:
3
3  bay leaves
bay leaves
4 lb
4 lb beef brisket
beef brisket
some
some black bell pepper
black bell pepper
16 oz
16 oz canned tomatoes
canned tomatoes
2
2  carrots
carrots
3
3  celery stalks
celery stalks
2 cups
2 cups dry red wine
dry red wine
1 handful
1 handful fresh flat leaf parsley leaves
fresh flat leaf parsley leaves
4 sprigs
4 sprigs fresh rosemary
fresh rosemary
6
6  garlic cloves
garlic cloves
0.5 tsps
0.5 tsps kosher salt
kosher salt
some
some olive oil
olive oil
2 tsps
2 tsps plain flour
plain flour
4 large
4 large red onions
red onions
3  bay leaves
3
bay leaves
4 lb beef brisket
4 lb
beef brisket
some black bell pepper
some
black bell pepper
16 oz canned tomatoes
16 oz
canned tomatoes
2  carrots
2
carrots
3  celery stalks
3
celery stalks
2 cups dry red wine
2 cups
dry red wine
1 handful fresh flat leaf parsley leaves
1 handful
fresh flat leaf parsley leaves
4 sprigs fresh rosemary
4 sprigs
fresh rosemary
6  garlic cloves
6
garlic cloves
0.5 tsps kosher salt
0.5 tsps
kosher salt
some olive oil
some
olive oil
2 tsps plain flour
2 tsps
plain flour
4 large red onions
4 large
red onions

Equipment

aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
dutch oven
dutch oven
stove
stove
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
dutch oven
dutch oven
stove
stove
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Preheat the oven to 325 degrees F.
  2. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  3. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  4. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  5. Slice the brisket across the grain (the muscle lines) at a slight diagonal.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.72
Ingredient
3 bay leaves
4 pounds beef brisket
some black bell pepper
16 ounces canned tomatoes
2 carrots
3 celery stalks
2 cups dry red wine
1 handful fresh flat leaf parsley leaves
4 sprigs fresh rosemary
6 garlic cloves
some olive oil
4 larges red onions
Price
$0.06
$22.14
$3.74
$0.97
$0.21
$0.05
$6.26
$0.16
$0.05
$0.40
$1.67
$1.47
$37.17

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
509 Calories
39g Protein
27g Total Fat
15g Carbs
65% Health Score
Limit These
Calories
509
25%

Fat
27g
43%

  Saturated Fat
6g
42%

Carbohydrates
15g
5%

  Sugar
7g
8%

Cholesterol
112mg
38%

Sodium
334mg
15%

Alcohol
5g
28%

Get Enough Of These
Protein
39g
80%

Vitamin C
104mg
127%

Vitamin A
4511IU
90%

Vitamin B12
4µg
73%

Vitamin B6
1mg
57%

Zinc
8mg
55%

Selenium
30µg
44%

Vitamin B3
8mg
43%

Phosphorus
419mg
42%

Vitamin E
4mg
30%

Potassium
1005mg
29%

Iron
4mg
26%

Vitamin B2
0.42mg
25%

Vitamin K
25µg
24%

Vitamin B1
0.29mg
19%

Magnesium
66mg
17%

Folate
65µg
16%

Manganese
0.3mg
15%

Fiber
3g
14%

Copper
0.27mg
14%

Vitamin B5
1mg
11%

Calcium
48mg
5%

covered percent of daily need

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