Brisket is a special dish loved by Ashkenazi Jews (Jews from France, Germany, and Eastern Europe) and prepared for special occasions. Our friends at My Jewish Learning show us how to make brisket sliders – a delicious snack for parties or family gatherings!
2 onions, cut into quarters
1 bottle red wine
4 oz tomato paste
4 medium carrots, cut into medium size pieces
1 can ginger ale
1 can beer
1 teaspoon dried parsley
3-4 Tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 Tablespoon freshly grated black pepper
1 Tablespoon salt
In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.
Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.
Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.
Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least three hours.
When the meat is fork tender, remove the meat and set aside on a large cutting board.
Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.
On the cutting board using two forks, carefully shred the brisket into small strands. Add liquid to your taste and serve brisket on rolls of your choice. Coleslaw makes a great garnish.