How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce?

You need 16 ingredients. The key ingredients include: Brisket Ingredients, 1 5 lb. untrimmed brisket (leave the fat on), salt and freshly ground pepper, 1/2 cup red wine, and more.

How do I store leftover Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce Recipe

Name: Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brisket Ingredients; 1 5 lb. untrimmed brisket (leave the fat on); salt and freshly ground pepper; 1/2 cup red wine; Sauce Ingredients; 1.5 cups tomato puree; 1/4 cup Worcestershire sauce; 1/3 cup soy sauce; 1/4 cup mirin; 2 tablespoons miso; 1/4 cup dijon mustard; 1/2 peeled and roughly chopped onion; 4 cloves garlic, roughly chopped; 1/2 cup sesame oil; 1 head of cabbage, shredded finely on a mandolin (for garnish); quick pickled red onion or beni shoga (for garnish)

Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce

Eats Now Editorial Team · 323 kcal · Meat & Poultry

1
Preheat the oven to 350u00b0.
2
Season the brisket with salt and pepper. Set it aside while you prepare the sauce.
3
In a food processor or blender, puree all of the sauce ingredients together.
4
Heat oil in a large dutch oven or oven-proof pot over medium-high. Brown the brisket, turning until browned and crispy on both sides, about 5 minutes per side. Transfer the brisket to a plate.
5
Turn the heat back up to medium and deglaze the pot with red wine, scraping up any browned bits. Cook the wine until the alcohol burns off and it thickens slightly, about 6-8 minutes.
6
Add the brisket back to the pot, then pour the sauce over it. Cover and braise in the oven, spooning the juices over the brisket every hour until the meat starts to come apart, about 3-1/2 hours. The sauce may burn at the edges of the pot. I used a paper towel and tongs to wipe the burned bits off whenever I opened the pot to braise the meat.
7
Remove the pot from the oven. Skim the fat from the surface of the sauce.
8
If you're not planning to serve it immediately, transfer the brisket to large baking dish. Give the sauce a good stir and pour it over the brisket to cool. Cover and place it in the refrigerator for up to 4 days. As any good Jewish mother will tell you, brisket is always better on the second day. Making brisket a day or two ahead is a great entertaining trick. One less thing to do on the day of a party!
9
To reheat, preheat the oven to 325u00b0. Skim any additional fat from surface of the sauce and discard. Cover and reheat brisket in sauce for about an hour or until heated through. You may need to spoon the sauce over the brisket once or twice while reheating to make sure no parts of it dry out. Place the brisket on a cutting board and slice it against the grain.
10
Serve on a bed of finely shredded cabbage, drizzle the sauce on top (I like to use a pastry bag and make thin strokes, tonkatsu style- see first image). Sprinkle with freshly chopped chives and pickled onion or ginger for a bit of acidity and color. Enjoy!
11
If you have leftovers, this also makes a great weeknight meal over a bed of hot white rice with some finely shredded cabbage in between.

Rosh Hashanah Brisket Braised In A Homemade Japanese Barbecue Sauce

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