Low And Slow: Make Gefilteria's Wine-Braised Brisket
The traditional Jewish cuisine that warms your soul and fuels your holidays gets a makeover in The Gefilte Manifesto, a collection of recipes by Liz Alpern and Jeffrey Yoskowitz. As owners of...
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Ingredients
- 1 1/2 cups canned diced tomatoes
- 4 cups beef, chicken or vegetable broth, store-bought or homemade
- 1 750-mL bottle white wine (pinot grigio, sauvignon blanc, etc.)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 1/2 pounds second cut brisket (also called deckle)
- 1 large onion
- Handful fresh thyme sprigs
- 1 large butternut squash
- Chopped fresh herbs, for serving
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