Shallot and Red Wine Brisket
In my opinion, brisket is best made in advance, which is especially useful when cooking for several days of Yom Tov. It freezes beautifully, too! J
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:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking dish
- Aluminum foil
- Oven
- Refrigerator
- Spoon
Ingredients
- 2 teaspoons avocado oil
- 5 shallots, sliced thin
- 2 and 1/2 cups red wine, such as Alfasi Cabernet Sauvignon
- 2 tablespoons Tuscanini Balsamic Vinegar
- 1 teaspoon salt
- 2 and- 1/2-pound brisket
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