Paul Finkelstein’s Best Brisket
Brisket is great the first day, but even better reheated. As a tougher piece it requires a long slow braise which will help bring out the incredible flavour. While purchasing the brisket, ask the butcher for a square end piece over the pointed as it has less fat. Any leftovers from this brisket recipe can be used for an incredible pasta sauce or in a sandwich.
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- In a bowl, stir tomatoes with stock, wine and ketchup. Set aside.
- Toss onion, garlic, thyme and bay leaf in a small roasting pan or oven-proof dish (such as a Dutch oven) just large enough to hold meat and about 5 cups liquid. Place brisket in pan and sprinkle with salt.
- Pour tomato mixture over and around meat. Cover pan tightly with foil or a lid to prevent steam from escaping. Steam keeps the meat moist and helps to tenderize it.
- Cook in a preheated 350°F oven for 1 1/2 hours, occasionally turning meat. Then add carrots. Reseal and place back in the oven until yummy and fork-tender, 1 1/2 to 2 more hours. Enjoy the aromas!
- Slice brisket across the grain; this will make it tender and palatable. Serve this best brisket with potato latkes and braised carrots.
Per serving: 534 calories, 53 g protein, 19 g total fat, 6 g saturated fat, 144 mg, cholesterol, 27 g total carbohydrate, 15 g sugars, 3 g fibre, 886 mg sodium