Red Wine Brisket-Stuffed Capons
Yes, I made a recipe for capons (sourdough stuffed ones) back in Elul. I am anything but a one-trick pony, but I also believe in sticking with what
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Baking pan
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Aluminum foil
- Spoon
- Citrus press
Ingredients
- 4 capons (if you’d like, cut them in half to make 8 mini capons)
- 1 pound (450 grams) brisket
- 1 onion, sliced
- 1 tablespoon oil
- 1/2 cup Alfasi Cabernet Sauvignon or other cabernet or merlot wine
- 3/4 cup freshly squeezed orange juice, divided
- 1/2 tablespoon lemon juice
- 6 cloves garlic, minced, or 6 cubes Gefen Frozen Garlic, divided
- 4 tablespoons honey, divided
- 4 teaspoons kosher salt, divided
- 4 tablespoons white sweet wine (such as Bartenura Moscato)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
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