ADVERTISEMENT
BRISKET WITH COFFEE AND WINE
4 medium onions, sliced
2 large cloves garlic, finely minced
2 Tbsp oil
1 (4 to 5 pound) beef brisket
Salt and pepper, to taste
1/4 tsp ground cumin
1 tsp paprika
1 cup strong coffee
1 cup red wine
Preheat oven to 350 degrees F.
In skillet, saute onions and garlic in oil.
Season meat with salt and pepper. Place 2/3 of onion mixture in bottom of roasting pan with meat. Sprinkle with cumin, paprika and remaining onions. Add coffee and wine.
Cover tightly and roast for 2 1/2 to 3 hours. Cool and slice.
Strain and reheat remaining liquid and use as gravy over meat before reheating brisket.
Makes 8 servings
Source: The Reasoning and the Seasoning of Jewish Cooking by University Women of the University of Judaism, 1994
4 medium onions, sliced
2 large cloves garlic, finely minced
2 Tbsp oil
1 (4 to 5 pound) beef brisket
Salt and pepper, to taste
1/4 tsp ground cumin
1 tsp paprika
1 cup strong coffee
1 cup red wine
Preheat oven to 350 degrees F.
In skillet, saute onions and garlic in oil.
Season meat with salt and pepper. Place 2/3 of onion mixture in bottom of roasting pan with meat. Sprinkle with cumin, paprika and remaining onions. Add coffee and wine.
Cover tightly and roast for 2 1/2 to 3 hours. Cool and slice.
Strain and reheat remaining liquid and use as gravy over meat before reheating brisket.
Makes 8 servings
Source: The Reasoning and the Seasoning of Jewish Cooking by University Women of the University of Judaism, 1994
MsgID: 3158958
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - December 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - December 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (17)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Beef Wellington with Brioche Dough (McCall's, 1973)
- Basic Meatloaf with 5 Variations (Carnation, 1980's)
- Sirloin Kebabs
- Corned Beef (Presto Pressure Cooker Manual, 2006)
- Barbecue Chuck Steak (crockpot recipe)
- Lamb Quince and Okra Tagine
- Pot Roast with a Different Twist (oven or crockpot)
- Flank Steak with Green Chiles (blender or food processor)
- Spicy Stuffed Peppers (using Minute Rice) (microwave)
- Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!