Home > Cabernet Franc, Food, Israel, Kosher wines, Recipe, wine ratings > Simplicity, Brisket and Wine

Simplicity, Brisket and Wine

September 8, 2013 Leave a comment Go to comments

I recently came across the post by The Food and Wine Hedonist, where he was talking about the fundraiser party he cooked for. One of the dishes he made was beef brisket sandwiches (I think the name “pulled beef brisket” should be the most suitable). In the comment to that post, I mentioned that beef brisket is one of my favorite dishes to make, and promised to share the recipe in the near future.

Beef brisket is one of the traditional dishes on the menu for Rosh Hashanah, Jewish New Year which we celebrated few days ago, hence I took the opportunity to take a few pictures and share the recipe.

One of my favorite things about cooking beef brisket is simplicity (this is why “simplicity” is a part of the title). The simplicity is associated with cooking of beef brisket in many ways – it is both simple to prepare, and simple to cook, with virtually no possibility of ruining it.

The recipe I’m talking about here is a dry rub  based ( there are many ways of cooking the beef brisket, of course). Basically, the cooking consist of a few simple steps – rub the brisket with spices ( anything goes!), wrap in foil, refrigerate overnight, take it out, put it in the oven for 6-7 hours at a low temperature, get it out and enjoy. That’s it. If you want a bit more details, here it is

  • Prep time – 10 minutes, cooking time – 3 – 6 hours
  • Beef brisket, trimmed of excessive fat, any size – size will only be essential for the cooking time
  • Dry rub spices – anything your heart desires – garlic powder, chipotle, chili powder, paprika, salt, pepper, etc – again, amount should be proportional to the size of brisket
  • Dry fruit – dried apricots, figs, prunes
  • optional – baby carrots,
  • 1/2 to the whole bottle of red wine (can be replaced with broth or just water) – amount depends on how much brisket you are cooking.
  • cooking time – 45 min per pound, 300F

Cooking instructions: Take brisket, trim excessive fat. Rub with any spices or spice mixes you desire (see picture below – yes, I know, I went a little too far), wrap in the foil, refrigerate overnight. Take the brisket out of the fridge about 2 hours before cooking, just to let it warm up. Preheat oven to 300F. Take cooking pan, put dried fruits and carrots (if using) on the bottom. Unwrap brisket and put into the pan, fat side up. Add wine ( or any liquid you are using) – you need it to prevent brisket from drying up during the long cooking time. Cover baking dish with foil and put into the oven. Cook for about 45 minutes per pound. Take out of the oven periodically and braise the brisket with cooking liquid. When done, let is rest for 10 minutes. Cut brisket across the grain with the sharp knife. Serve with boiled potatoes or any other starch of your choice. Additionally, if you made too much brisket, you can use leftovers to make pulled brisket sliders – break it apart using fork or fingers, add BBQ sauce and put it on the buns.

Now, below are the same cooking instructions in the form of pictures:

Beef brisket, excessive fat trimmed

Beef brisket, excessive fat trimmed

Spices for dry rub - anything you have in your pantry

Spices for dry rub – anything you have in your pantry

Briket in the foil, covered with rub

Briket in the foil, covered with rub

wrap completely in foil and refrigerate overnight

wrap completely in foil and refrigerate overnight

prepare the pan with dried fruit on the bottom

prepare the pan with dried fruit on the bottom

Put in brisket, and put more dried fruit on top. Add wine

Put in brisket, and put more dried fruit on top. Add wine

6 hours later ...done! Brisket is ready for your enjoyment

6 hours later …done! Brisket is ready for your enjoyment

I don’t know what you think, but this is really simple recipe as far as I see it.

And of course there was wine:

wines

Recanati and Vitkin

Twice a year, my wine selection conundrum ( what to open, what to open) is resolved with ease – for Passover and Rosh Hashanah, the choice is simple – it should be an Israeli wine. This year I opened two bottles, from two well known producers – Recanati and Vitkin.

2008 Recanati Red Wine – I don’t read Hebrew, and this wine came directly from Israel, so there is not a thing I can tell you about grape composition of this wine. Red fruit on the nose, touch of warm spices on the palate, some blackberries and plums, tannins are barely noticeable, medium finish. Okay wine, but really nothing special. Drinkability: 7

2006 Vitkin Cabernet Franc (14% ABV, 86% Cabernet Franc, 14% Petite Verdot, aged 14 month in small oak barrels) – outstanding. You know, some wines you define as “a lot going on”. And some wines demonstrate singular perfection. This Cabernet Franc wine had this singular perfection – Cassis all the way. Perfect bouquet of Cassis on the nose. Same on the palate – luscious, soft and rolling mouthfeel (this wine is unfiltered), pronounced Cassis notes with an addition of dark chocolate, supple tannins, firm structure and cutting acidity in the back, perfectly balanced, with the long finish. Definitely belongs to the “dangerous wines” category. Drinkability: 8+

And we are done here! While the wines might be difficult to find in US (but Vitkin is definitely worth asking for by name), I hope that at least you can put a brisket recipe to a good use. If you will decide to make it, drop me a note – I will be really curious to know what do you think. And until the next time – cheers!

  1. September 8, 2013 at 9:17 am

    WOW, that really does seem easy! Now I am much more inclined to brisket a nice chunk of meat…thanks for sharing.

    • talkavino
      September 8, 2013 at 10:08 am

      Try it, I think you will like it! Make sure to share your impressions : )

  2. September 8, 2013 at 9:19 am

    You are so right, it couldn’t be simpler or more delicious.

    • talkavino
      September 8, 2013 at 10:10 am

      Yep, this literally a single step cooking process can’t be simpler : )

  3. September 8, 2013 at 9:22 am

    Looks fantastic! I’m gonna try it!! I see Penzey’s spices in your photo . . . I LOVE Penzey’s!! Salud!

    • talkavino
      September 8, 2013 at 10:12 am

      Thank you! Yes, I love Penzey’s too, and I’m lucky enough to have their store in a close proximity to the house, so I actually have an opportunity to go and smell away all the concoctions : )

  4. September 8, 2013 at 9:44 am

    This looks scrumptious, my husband loves brisket so I’ll give your recipe a go! Happy New Year!

    • talkavino
      September 8, 2013 at 10:13 am

      Thank you Jayne! Give it a try and let me know if you will like it!

  5. September 8, 2013 at 10:41 am

    Definitely adding brisket to my culinary tool kit. Quality ingredients, simply prepared…doesn’t get any better than that.

    • talkavino
      September 8, 2013 at 11:45 pm

      Thanks for stopping by! The great thing about this recipe is that it can be easily adjusted to your taste – if you will make it, let me know how it will come out for you.

  6. September 8, 2013 at 1:06 pm

    I agree with Oliver–it seems so easy!

    • talkavino
      September 8, 2013 at 11:45 pm

      Yes, it is very simple!

  7. PSsquared
    September 8, 2013 at 2:22 pm

    When the weather cools off enough to think about using our oven again, I will think about this. It does sound easy. 🙂

    • talkavino
      September 8, 2013 at 11:47 pm

      Yeah, I hear you. In a very hot weather during summer we focus on making all the cooking outdoors – which is not easy to do with brisket, unless you will may be smoke it…

  8. September 8, 2013 at 7:30 pm

    L’shanah tovah. May this year, and all of the following be good years. The Vitkin Cabernet Franc sounds very interesting. After reading this article, for some odd reason I feel like having a nosh at the moment, though if I may add one little thing to your fine set of instructions, and that would be to slice the brisket against the grain with a very sharp knife.

    • talkavino
      September 8, 2013 at 11:50 pm

      Thank you John, Happy New Year to you as well! I will add your suggestion to the set of instructions – it is usually worth to point out specifically how brisket should be sliced.

  9. September 9, 2013 at 7:24 am

    I love doing a dry rub – thanks for sharing!!!

  10. September 9, 2013 at 9:42 am

    Am definitely going to try this! When done, is it sliced or “pulled”?

    • talkavino
      September 9, 2013 at 8:03 pm

      It is sliced ( I will add it to instructions). But you can also later on use the fork to convert it to “pulled” – we used the leftovers to create “pulled brisket sliders”.

  11. September 9, 2013 at 2:20 pm

    Yum! I love brisket and yours sure sounds/looks great, Anatoli!

    • talkavino
      September 9, 2013 at 8:04 pm

      Thanks Stefano! I can even make it for you : )

  12. September 11, 2013 at 3:15 pm

    Enjoyed the article, it’s time to buy some Brisket and dig out a Cab Franc from the cellar. I can’t wait!

    • talkavino
      September 11, 2013 at 3:36 pm

      Sounds good!

  13. September 12, 2013 at 10:12 am

    I’ve never tried an Israeli wine. Sounds fascinating… I’ll have to see if I can find a similar one here in Western Australia. Love the look of that beef brisket also! Great idea to use the dried fruit. Delicious post!

    • talkavino
      September 12, 2013 at 12:06 pm

      Thank you! I hope you can find some Israeli wines in Australia – Israel makes a lot of world-class wines, definitely worth experiencing.

  1. October 3, 2013 at 5:02 pm

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