This red wine-braised brisket is a one-pot meal that’s super easy to make! But you don’t have to tell your guests that.
I’m back with day two of my self-imposed brisket week! When I set a goal for myself, I sure to stick to it (pats self on back). Even it it is a highly doable goal like cook up a bunch of brisket and feed to invisible internet friends. Today I bring you a super easy but super delicious red wine braised brisket. The tangy sauce is a combination of red wine, tomatoes, and just enough brown sugar. Oooh yeaaaah.
But first, why do Jews love brisket so darn much? I’m glad you asked. I asked my Bubbe, but she mostly explained it with “because I said so.” That wasn’t exactly helpful, but unbeknownst to Bubbs, it was accurate. Ask any Jew (go ahead, I’ll wait) where they got their brisket recipe and they’ll probably tell you Bubbe (or maybe What Jew Wanna Eat!). But most likely Bubbe, who got it from her Bubbe, who got it from her Bubbe who must have got it from Eve herself. Being from the front of the cow, brisket is a kosher option, and since it’s tough as all heck if you cook it wrong, it’s always been inexpensive. Bubbe commanded it and a good deal? Talk about the perfect storm of meat.