Max's Traditional Brisket of Beef Recipe

Max’s on the Square typically adds 4 slices crustless rye bread cubes to the rich wine gravy during the last 30 minutes of cooking. For Passover, leave out the bread and the soy sauce.

1 (5-pound) beef brisket
12 ounces tomato paste
1 tablespoon olive oil
Coarsely ground black pepper
1 pound chopped onion (about 4 medium onions)
¼ cup diced garlic (about 12 cloves)
1 (750ml) bottle burgundy wine
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fresh rosemary
½ cup low-sodium soy sauce (optional)
2/3 cup water
4 slices crustless rye bread, cubed (optional)

1. Preheat oven to 350F.
2. Heat oil in a large skillet until hot. Add meat and sear over high heat until lightly browned.
3. Rub brisket with tomato paste, salt and pepper.
4. Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
5. Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce (if using) and water. Whisk. Pour over brisket
6. Cover and bake 2½ to 3 hours, basting often with pan juices. Uncover add rye bread, if using, and bake 30 minutes, until brisket is fork tender. Serves 12.
Recipe courtesy of Max’s On the Square, San Francisco, Calif.

Per serving: 450 calories, 11g fat, 100mg chol., 59g prot., 12g carbs., 2g fiber, 370mg sodium.