One 4-pound beef brisket
Low sodium beef broth, enough to cover brisket
1 tablespoon vegetable oil
1/2 cup red wine, enough to cover brisket
1 package onion soup mix
2 beef bouillon cubes
2 onions, thickly sliced
3 carrots, chopped
3 celery stalks, chopped
2 cloves garlic, peeled and cut in half
Salt and ground black pepper, to taste
Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place brisket in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
Add the garlic, carrots and celery to the pan and fill with enough broth and red wine to almost cover the roast. Place the onion soup mix and beef bouillon into the broth.
Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork-tender.
Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Adapted from “Jewish Grandma’s Best Beef Brisket,” Allrecipes, allrecipes.com.