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    2 large Spanish onions

    3 medium carrots

    1 large parsnip

    2.5 lb. second-cut brisket


    1 cup dry red wine



    Brisket is a holiday regular in all Jewish homes. This

    is one of the easiest and best brisket recipes. We

    highly recommend a simple rice or pasta to

    accompany this fantastic main.


    Slice the onions into thin half-rounds. Place half

    in the bottom of a baking dish, Shred the

    carrots and parsnip in the food processor. We

    prefer it with small pieces. We recommend

    equal amounts of carrot and parsnip, so adjust

    your amounts accordingly.

    Pat the brisket dry and sprinkle with salt on all

    sides. Press the shredded carrot and parsnip

    into the meat as if you were encrusting or

    breading it.

    Place the meat, fat side up, on top of the onions. Cover with the remaining onions.

    Pour the wine in slowly and cover the pan tightly with foil, and place in the oven.

    Bake at 400°F for 1 hour. Reduce temperature to 250°F and cook for an additional 2-3 hours.

    Refrigerate overnight. Slice thinly against the grain and return to the sauce. Reheat in the oven or

    stovetop. This recipe freezes perfectly!!!