Wine-Braised Friday Night Brisket
Adapted from Friday Night Dinners (Random House Canada, 2008)
Bonnie’s mother made brisket for Friday night dinner more than any other meat. Her father loved it. She would sprinkle the brisket with a packet of onion soup mix and use water for the liquid. It was great. Back then, brisket was a "Jewish" cut of meat but now it’s served over poutine or stuffed into baby roasted potatoes (two great ways to use leftovers that her mother never dreamed of but would have loved).
- One 6-pound double brisket
- 2 tablespoon Dijon mustard
- 1 tablespoon each of salt, pepper, and paprika
- 3 large onions, sliced
- 1 head garlic, separated into cloves and peeled
- 1 cup Port
- 2 cups dry red wine
- 1 cup beef or chicken stock
Spread the brisket with mustard and sprinkle with paprika, salt and pepper. Place the sliced onions and garlic in the bottom of a Dutch oven. Place the brisket on top. Add the Port, red wine and stock. Cover with a round of parchment directly on top of brisket. Cover tightly with the lid or aluminum foil. Bring to a boil on top of the stove, if possible.
Roast in a preheated 350ºF oven for 4 to 5 hours or until fork tender. Remove the lid and paper and continue cooking until browned about 1/2 hour longer. Remove the brisket to a carving board. Strain liquid and remove fat. Reduce juices if necessary until thicker.
If you have time, chill brisket overnight for easy carving or carve while warm. Place meat in a shallow baking dish and spoon juices over the top. Cover tightly. Reheat in 325ºF oven for 45 to 50 minutes until hot and bubbling.
10 to 12 servings