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LOCATION: Recipes >> Beef Veal >> Brisket 23

Print this Recipe    Brisket 23

Brisket

3 lbs first cut brisket
1 very large onion, sliced
1 1/2 cups red wine
1 tablespoon paprika
Old World Seasoning (or Lawry's seasoned salt)
English Prime Rib Rub (or Adobo with black pepper)
1 can Rokeach Tomato Sauce with Mushrooms (avail. in Kosher foods aisle)
bay leaf
thyme

Season meat with Old world and Prime Rib rub, on both sides. Brown
in a large skillet on top of the stove. Use a bit of oil if the
meat is well trimmed. Otherwise, put the meat in fat side down.

When meat is browned, remove to a corningware (or similar) baking
dish.

Add the onions, and cook until translucent. Add the wine and
deglaze the skillet. Add the paprika. Mix it all together. Add
the tomato sauce and heat until all are combined. Add the bay leaf
and thyme. Stir.

Pour the onion/sauce mixture over the meat. Cover tightly with foil
or lid.

Bake in a 300 degree oven for 3 hours. The meat will be falling
apart tender. Let rest before slicing, or make it a day ahead,
and chill. Slice when cold. Then reheat in the cooking sauce.

Arrange on a platter with some of the onions from the pan and the
gravy on the side.

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