Infinite Light Cooking / Grandma’s brisket
LIOR YAKOV @liori_ya
My grandmother makes a festive dinner every Hanukkah, and this is always the main dish on the table—all of us are just waiting for Hanukkah to come so we can have her famous brisket!
4 lb. brisket
3 medium onions, sliced
1 ½ cup kosher sweet wine
¼ cup brown sugar
¼ cup red wine vinegar
2 tsp soy sauce
2 tsp paprika
3 large cloves of garlic, minced
1 tsp cornstarch and water
Trim excess fat from the brisket and place in an 8x15” pan.
Bake uncovered at 450° until the top is brown, about 15–20 minutes. Turn meat and bake for 15 minutes more. Remove from the oven and reduce temperature to 325°.
Arrange the onion slices on top of the meat. Combine wine, sugar, vinegar, soy sauce, paprika, and garlic. Pour over the meat. Cover tightly with foil and bake 3–3 ½ hours, until very tender.
To thicken the juices, transfer the brisket to a 1 ½ quart pan. Mix the cornstarch and water to stir into the juices, then boil.
