A classic brisket recipe with red wine and apples making it great for Passover, just like Bubby used to make.
- 5 lb First Cut Brisket
- 3 tbsp Olive oil
- Salt and Pepper To taste
- 4 Large Apples Peeled, cored, and sliced in to to ¼" slices
- 4 Large Onions Peeled and sliced
- 4 Cups Sweet Red Wine Use something you would drink. Do NOT use cooking wine.
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Place your skillet on the stove over high heat. Season your brisket with salt and pepper on all sides to taste and lightly coat it in olive oil.
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Once your skillet is ripping hot, use it to brown the brisket on all sides.
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While the brisket browns preheat your oven to 250°F.
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Add a layer of apples and onions to the bottom of your roasting pan.
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Add your brisket to the roasting pan and cover with another layer of apples and onions,
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Slowly add wine until the liquid comes 3/4 the way up the brisket. You may not need all of the wine.
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Cover the pan tightly with foil and place in the oven. Cook for three hours, then carefully flip the brisket, recover with foil, and cook for another two hours or until desired tenderness is reached.
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Allow to cool and slice in to ¼ inch slices.