Red Wine Hanukkah Brisket

Red Wine Hanukkah Brisket

Serves 6-8

A traditional Hanukkah favourite! Enjoy this slow cooked dish with leafy and colourful side salads for a powerhouse of nutrients and flavour. Top tip for strong, robust gut health: Don’t peel the skin off your vegetables! This is where the most nutrients and fibre reside. Your gut needs and loves these amazing fibres, which feed your beneficial gut microbes, leading to improved immune function, better brain health and far better health overall. Enjoy!

Ingredients:

• 5-6kg beef brisket
• 4 stalks celery
• 6 medium carrots
• 4 medium parsnips
• 5 cloves garlic, minced
• 3 onions
• 3 cups beef broth
• 3 tablespoons tomato paste
• ½ bottle red wine
• 1 tablespoon oregano
• 2 bay leaves
• 2 tablespoons thyme
• 2 tablespoons sage
• 1 tablespoon rosemary
• 2 tablespoons sweet paprika
• 1 teaspoon Sea salt and Pepper to taste
• ¼ cup Olive oil

Method

1. In a bowl, whisk the thyme with the paprika, sage, rosemary, oregano, ground pepper and 1 teaspoon of sea salt. Rub the herb / spice mixture all over the brisket and let stand at room temperature for 1 hour.
2. Preheat the oven to 150C. In a large flameproof roasting pan, heat the olive oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a separate dish.
3. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes.
4. Add the onion mixture from the roasting pan, the beef stock, red wine, tomato paste, garlic, pepper and bay leaves to the slow cooker. Add the brisket, carrots, parsnip and celery
5. Slow cook the beef brisket on low for about 6 – 7 hours, until very tender. Transfer the brisket to a carving board. Let rest for 20 minutes.
6. Skim the fat off the remaining liquid and discard the bay leaves. Carve the brisket and transfer to a platter. Serve with the slow cooked juices and vegetables.