These directions are more or less the same as for my other brisket, but it's Kosher l'Pesach.
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients:
Brisket: 1 to 2 kg
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients:
Brisket: 1 to 2 kg
Sauce:
Red Wine: 1-2 cups (250-500ml) at least
Apple juice: same amount as you added for wine
Coke: 3/4 cup 190ml
Celery: 2
Yellow onion: 1
Carrots (small): 4
Mushrooms: 4-5
Assorted spices: rosemary or fennel are nice Optional: sugar
Prep
Let the brisket sit in the fridge for a day if you have time, or if you don't have time, at least 30 minutes. I put mine in the oven (no heat) for 3 hours.
Preheat the oven to 225ºF/107ºC
Cooking with an oven
Add 1-2 cups (250-500ml) of water depending upon the depth of the tray and the viscosity of the sauce, and the and let it sit for 20 minutes
Cover the tray and put it in the oven for 9 to 12 hours. You can go to bed with this on.
Once it is cooked in either the oven or slowcooker (see below), set in in the fridge for 12-24 hours, and reheat before the meal. It is best to store the broth separate from the brisket in the fridge.
Cooking with a slowcooker
Add the sauce and brisket into the slowcooker with 1 cup (250ml) on high for 4 1/2 to 5 hours, or low for 10-12 hours
Red Wine: 1-2 cups (250-500ml) at least
Apple juice: same amount as you added for wine
Coke: 3/4 cup 190ml
Celery: 2
Yellow onion: 1
Carrots (small): 4
Mushrooms: 4-5
Assorted spices: rosemary or fennel are nice Optional: sugar
Prep
Let the brisket sit in the fridge for a day if you have time, or if you don't have time, at least 30 minutes. I put mine in the oven (no heat) for 3 hours.
Preheat the oven to 225ºF/107ºC
Cooking with an oven
Add 1-2 cups (250-500ml) of water depending upon the depth of the tray and the viscosity of the sauce, and the and let it sit for 20 minutes
Cover the tray and put it in the oven for 9 to 12 hours. You can go to bed with this on.
Once it is cooked in either the oven or slowcooker (see below), set in in the fridge for 12-24 hours, and reheat before the meal. It is best to store the broth separate from the brisket in the fridge.
Cooking with a slowcooker
Add the sauce and brisket into the slowcooker with 1 cup (250ml) on high for 4 1/2 to 5 hours, or low for 10-12 hours
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