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Podell Passover Brisket

INGREDIENTS

• 1 tablespoon kosher salt
• 3 medium yellow onions
• 4 cloves garlic
• 2 bags baby carrots
• 2 (3 1/2 to 4-pound) brisket, preferably first or flat cut
• 3 tablespoons olive oil
• 1 bottle of good red wine (for both marinade and cooking)
• 2 tablespoons tomato paste
• 1/2 teaspoon ground pepper
• 2 tablespoon Adobo light
• 3 bay leaves
• 1 1/2 tablespoons of course mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 cup olive oil
• 1 1/2 fresh lemon (1/2 lemon well squeezed)
• 1 tablespoon champagne vineagar
• Alumininum foil

What you’ll need:

Glass bowl or zip lock bag for brisket marinade.

Combine 1/5 cup olive oil, 1 1/2 cups red wine, mustard, cayenne pepper, onion powder, garlic powder, lemon juice, champagn vinegar, bay leaves, salt and pepper into bowl. Wisk until combined. Submerge brisket under liquid and return to refrigerator over night.

Remove meat 30 minutes prior to cooking so meat does not go into the oven cold.

Preheat oven to 375 degrees.

Put 3 tablespoons of olive oil into cooking pot to high temperature. This will happen fast so keep an eye out. Sear brisket for 5 minutes on each side until the meat is browned and some bits are darker brown.

Once completed pour the marinade the meat soaked in overnight into the pot with the rest of the bottle of red wine.

Spread tomato paste over the top of the brisket until combined. Add carrots and onions. Meat and vegetables should be coated with mixture and brisket should still be submerged.

Close top of pot and wrap edges in tin foil to seal all steam in.

Cook for 1 1/2 hours.

Take out of oven and let sit for 10-20 minutes. Turn down oven to 350 degrees.

Remove brisket and slice against the grain keeping the meet together as it was prior to cutting. For instructions on how to slice against the grain click here.

Please sectioned meat back in pan as if it were one piece and cook at 350 degrees for 1 1/2 hours.

Remove from pan and let cool. Using an ice cube remove fat from pan.

Remove slice brisket and place on platter with some onions and juice.

Remove vegetables into a separate bowl leaving some onions and carrots for the gravy.

Place the rest of the liquid and vegetables into a sauce pan.

With an emulsion hand blender, blend the onions and carrots into the liquid, bring to a boil and then let simmer for another 15 minutes.

Can be served immediately or refrigerated and reheated for seder later on.