Michele Streit Heilbrun's Anytime Brisket with Matzo Spaetzle · Faith Middleton's Food Schmooze

Name: Michele Streit Heilbrun's Anytime Brisket with Matzo Spaetzle · Faith Middleton's Food Schmooze
Ingredients: 1 3-4 pound point-cut brisket ((also known as "second cut"), fat cap trimmed to 1/8 inch); Kosher salt; freshly ground black pepper; 3 tablespoons neutral oil; 3 yellow onions (thinly sliced (3 cups)); 3 garlic cloves (thinly sliced); 2 bay leaves; 5 sprigs fresh thyme (tied with twine); 1/2 cup (4 ounces) tomato paste; 2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon); 1 quart chicken stock (store-bought or homemade); 3/4 pound whole carrots (1-1/2-inch diameter); 2 tablespoons extra virgin olive oil; Matzo Spaetzle ((see recipe link in headnote)); 2 tablespoons thinly sliced fresh chives

foodschmooze.org

This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite

View full recipe on foodschmooze.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodschmooze.org.

Share this recipe:

Cooking tools:

Ingredients

1 3-4 pound point-cut brisket ((also known as "second cut"), fat cap trimmed to 1/8 inch)
Kosher salt
freshly ground black pepper
3 tablespoons neutral oil
3 yellow onions (thinly sliced (3 cups))
3 garlic cloves (thinly sliced)
2 bay leaves
5 sprigs fresh thyme (tied with twine)
1/2 cup (4 ounces) tomato paste
2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 quart chicken stock (store-bought or homemade)
3/4 pound whole carrots (1-1/2-inch diameter)
2 tablespoons extra virgin olive oil
Matzo Spaetzle ((see recipe link in headnote))
2 tablespoons thinly sliced fresh chives