Your food bible is here. The yom tov issue of Fleishigs magazine is now in stores for a limited time. Pick up a copy at your local kosher supermarket, Whole Foods, Barnes & Noble, or subscribe at fleishigs.com.
Montreal-Spiced Braised Brisket
By Shifra Klein, @shifraklein
Use first or second cut, depending on your preference, for a lean (first cut) or fattier (second cut) roast. You can also make this recipe with minute roast, top of rib roast, or French roast. Freezes well.
- 1 (4-pound) brisket
- 2 tablespoons Montreal steak seasoning
- 2–3 tablespoons grapeseed or vegetable oil
- 2 Spanish onions, thinly sliced
- 1 teaspoon kosher salt
- 1 cup barbecue sauce
- ½ cup apricot preserves
- 1 cup beer
- Preheat oven to 350°F.
- Heat a large frying pan over medium-high heat.
- Rub steak seasoning all over the brisket.
- Add oil to pan and sear for 6–10 minutes per side, until golden-brown.
- Remove the brisket from frying pan and place in a 9- x 13-inch baking dish.
- Add onions and salt to frying pan and lower heat to medium. Add more oil, if necessary.
- Sauté for 15 minutes, until onions are softened and lightly golden-brown. Add beer to the pan to deglaze and pick up all the flavorful bits on the bottom of the pan.
- Add barbecue sauce and apricot preserves to pan to create a smooth sauce.
- Pour onion mixture over brisket.
- Cover pan tightly with foil and braise for 3 hours.
- Allow roast to cool in pan before refrigerating or slicing. For best results, refrigerate overnight and slice when cold.
- Slice roast, reheat, and serve.