Paul Finkelstein’s Best Brisket

Name: Paul Finkelstein's Best Brisket
Yield: 4 servings
Ingredients: 2 cups tomatoes (diced); 2 cups low sodium beef or chicken stock; 1 cup red wine; 1/2 cup ketchup; 1 medium onion (sliced); 1/2 head garlic (cut in half exposing the cloves); 1 sprig thyme; 1 bay leaf; 2 lb flat-cut beef brisket (trimmed of outer fat); pinches salt; 2 large carrots (peeled, cut into 1-inch pieces)

Paul Finkelstein

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.

Created exclusively for besthealthmag.ca

Servings

4servings

Servings

4servings

Course Dinner
Cuisine Meats

Ingredients

2 cups tomatoes diced
2 cups low sodium beef or chicken stock
1 cup red wine
1/2 cup ketchup
1 medium onion sliced
1/2 head garlic cut in half exposing the cloves
1 sprig thyme
1 bay leaf
2 lb flat-cut beef brisket trimmed of outer fat
pinches salt
2 large carrots peeled, cut into 1-inch pieces

Servings: servings

Units:

Ingredients

2 cups tomatoes diced
2 cups low sodium beef or chicken stock
1 cup red wine
1/2 cup ketchup
1 medium onion sliced
1/2 head garlic cut in half exposing the cloves
1 sprig thyme
1 bay leaf
2 lb flat-cut beef brisket trimmed of outer fat
pinches salt
2 large carrots peeled, cut into 1-inch pieces

Servings: servings

Units:

Course Dinner
Cuisine Meats

Instructions

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.

Recipe Notes

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

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