Red wine and honey brisket from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 197) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled pear, fennel and toasted walnut salad; Roasted cauliflower and red onion; Potato-leek kugel; Mango-ginger tzimmes; Savory matzo farfel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 15, 2024

    I had a point-cut brisket in the freezer, and sub-zero temps this weekend made this the perfect Sunday night dinner. Everywhere was out of fresh thyme so threw in some fresh oregano that was in the fridge. Reduced honey by 1/3 as I don't like much sweetness. Made a day ahead and reheated to serve with smashed potatoes. Quite tasty and different from my usual pot-roast.

  • trmarvin on September 13, 2018

    This Dutch-oven brisket requires a bit more investment than the standard mix-pour-roast approach, but it comes out great. Not a huge difference from straight-up slow oven roasting, but discernibly more complex.

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