Sweet and Savory Champagne-Braised Brick Roast
This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor, and the champagne makes it sweet and tend
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.kosher.com.
Cooking tools:
- Roasting pan
- Baking sheet
- Mixing bowl
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 7 to 9-pound bone in brick roast (or delmonico, brisket, or beef ribs)
- 1/2 cup packed light brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground Gefen Black Pepper
- 1 tablespoon Haddar Kosher Salt
- 1 teaspoon instant espresso powder
- 1/4 teaspoon allspice
- 1 teaspoon chili powder
- 1 cup Champagne Barons de Rothschild or other champagne (or sparkling white wine, or Prosecco)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Tonnelli Worcestershire Sauce (non-fish variety)
- 1 tablespoon Gefen Honey
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
