- Cook Time
- Prep Time
- 1 (4 lb.) 1st cut brisket
- 2 large onions
- 2 large carrots
- 2 bunches celery (10 stalks)
- 3 cans beer
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 4 tablespoons margarine or canola oil
- 4 shallots, peeled and chopped
- 2 leeks, washed/checked and thinly sliced
- 6 cloves garlic, left whole
- 1 package sausage
- 1 tablespoon whole black/or mixed peppercorns
- 1 bottle dry red wine
- 1 (6-ounce) can tomato paste
1. Rinse brisket and season generously with salt and black pepper.
2. Optional step: heat a large sauté pan on high heat and sear brisket for ten minutes on each side.
3. Place in a dish deep enough to cover the brisket with liquid.
4. Add sliced carrots, onion, celery and garlic cloves, top with smoked paprika, cover with chicken stock, Guinness, and paprika.
5. Cover tightly and place in the oven for 3-4 hours on 300°F until fork tender. Let cool down in juice (save juice for sauce).
6. Place shallots, leek, onion, and whole garlic into a heavy saucepan with some oil to brown.
7. Once it has achieved a nice color, add whole peppercorns and sausage.
8. Continue to brown some more, then add tomato paste, red wine and juice from the brisket, and let reduce by half. The mixture should have thickened to a sauce consistency.
9. Strain sauce and serve warm.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now