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Beef Brisket Kosher Style
A traditional Passover dish but tasty anytime!

1/2 cup lemon juice
1/2 tsp black pepper
1 tsp fresh parsley, minced
1/2 tsp fresh marjoram*, minced
4 lbs beef brisket
2 cups white onion, finely diced
2 cups dry red wine such as Shiraz

*Fresh marjoram is best but if only dried is available use 1/3 tsp.

Mix the lemon juice, pepper, parsley and marjoram together and pour over the brisket. Let sit overnight in the refrigerator.

Preheat oven to 325F. Remove brisket from the marinade and heat a large heavy pan over medium-high heat. Brown the meat well on all sides. Place the meat in a roasting pan, pour the remaining marinade over. Put the diced onions on top of the meat and pour the red wine over. Cover the brisket with foil and roast from 2 1/2 to 3 hours.

Yield: 8 to 10 servings

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