It’s that time again. This year, the butcher gave us 6 lbs. of way too lean meat. No fat cap. A challenge. After preparing it the usual way, we added a bit of olive oil to preserve richness and moisture necessary. Dr.Husband (a Strahl) had the ingenious notion. Everyone raved. So…
6 lb. first cut fresh brisket of beef. Serves about 10-ish. It really does shrink. In a dutch oven, brown brisket well on both sides to sear. Take out and place on dish. Brown at least 4 large sliced onions, the more the better. Put the brisket back into the pan and season with generous amount of paprika, pepper, garlic powder, salt. Cover and bake at 350 degrees for one hour.
Take out of oven and pour 16 oz. canned tomato sauce over the meat. Bake at 350 degrees tightly covered for another hour. Uncover and add 1-2 cups sweet Jewish or another fruity red wine. I usually just show the Jewish wine to the meat, then use a good fruity pinot noir, so I can sip it while the meat cooks forever. Bake covered for another hour.
Uncover and take out the pot roast. Let cool. Then, cut pieces against the grain. Put sliced meat back into the pot and make sure it is covered with liquid, add chicken broth if necessary. Bake at least another hour until tender. Let cool to room temperature. Drizzle olive oil over the meat and refrigerate until ready to eat. Best heated up the next day.
Serve with hot horseradish and potato latkes.